Slovak Christmas Eve Mushroom Soup

1. 1

   Saute chopped onions in 1 cup butter until golden brown.

2. 2

   Add finely chopped mushrooms to onions, and cook until mushrooms are done.

3. 3

   Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.

4. 4

   In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.

5. 5

   Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.

6. 6

   Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.