M.C.
This recipe has been in my family for years. My grandmother used to exclusively use mushrooms imported from Ukraine... that is until Chernobyl blew up!
Ingredients:
1 cup total dried Shitaki and Porcini mushrooms
1 lb washed sauerkraut (save liquid)
1 cup barley
2 qt water
2 tbsp flour
2 tbsp vegetable oil
1 small onion, finely chopped
2-3 cloves minced garlic
salt and pepper to taste
bay leaf
Directions:
Soak dried mushrooms overnight in cold water. Drain and chop. Add to water with sauerkraut and barley. Cook for 1 hour till mushrooms and sauerkraut are soft.
Make a roux with the oil and flour. Add onion. Cook till very dark brown but not burned. At the very last minute add the garlic. This roux should be quite thick. Add to soup mixture. Adjust salt and pepper. If the soup is not sour enough add some of the sauerkraut liquid.
Good luck! Enjoy!
