Christmas Eve Sour Mushroom Soup

1. 1

   In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.

2. 2

   Add water to pot, making sure there's about an inch of room at the top.

3. 3

   Bring to a low boil and cook for about 30 to 45 minutes.

4. 4

   Stir in rinsed sauerkraut.

5. 5

   In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.

6. 6

   Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.

7. 7

   Gradually add the roux mixture into the soup pot, whisking to avoid lumps.

8. 8

   Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.

9. 9

   About 30 minutes before serving the soup, stir in cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.