Christmas Eve Mushroom Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 - 1 oz. pkg. dried Shitake mushrooms (she gets them from oriental grocery store-Elsmere)
juice from 1 large can Libby's saurkraut (the dried saurkraut can be used for Balbalki)
6 - 8 c. water
1 tbsp. flour
3 tbsp. butter
2 tbsp.onion minced
salt & pepper to taste
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Directions: |
Directions:Rehydrate the mushrooms in hot water for about 20 min. or until soft. Strain the water and put in large stock pot.
Cut the stems off of the mushrooms and discard.
Dice the mushroom tops finely. (Sometimes Baba puts them in a food processor to make tiny bits)
Combine the mushrooms with the strained mushroom water in pot. Add more water to make 8 cups of liquid.
Add the saurkraut juice a little at a time until desired sourness.
Zupruska:
Brown the flour, butter, minced onion and 1/3 c. of the dried out saurkraut rough chopped then add 1/3 c. of water and bring to a boil stirring constantly so the flour is smooth. Add to the soup and simmer for 20 min.
The flavors meld together so she always made it several days ahead of Christmas Eve.
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Personal
Notes: |
Personal
Notes: Mom liked to serve the soup over a few spoons of rice.
The key is adding the saurkraut juice a little at a time and tasting it until you think it's sour enough. You might not need all of the juice or you might want to add more from another can. Its meant to be served as a small portion.
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