Dry Mushroom Soup - cooking recipe

Ingredients

1/4 lb. imported dry mushrooms
1 qt. water
1 stalk celery
4 sprigs parsley
1/4 tsp. pepper
1 Tbsp. salt
1/2 c. sauerkraut juice
3 Tbsp. oil
1 small onion
3 Tbsp. flour

Preparation

Cut mushrooms into small pieces.
Soak mushrooms for 2 hours and wash them.
Cover mushrooms with water in a pot.
Add vegetables and cook until tender; about 1 hour.
Chop onions and fry in oil; add to soup.
Add sauerkraut juice to soup.
Brown flour in oil from onions until nut brown.
Pour 1 cup of soup into browned flour.
Mix well and add to soup.
Bring to boiling point and serve.
Remove stalk of celery and sprigs of parsley before serving.