Christmas Eve Mushroom Soup - cooking recipe

Ingredients

3 c. water
1 to 2 lb. fresh mushrooms, sliced
1/2 c. butter
4 c. canned beef broth
1 small box noodle egg drops
1/2 c. sauerkraut juice (optional)
2 Tbsp. flour
1 Tbsp. chopped onion
salt and pepper to taste
2 Tbsp. butter

Preparation

Combine
water,
mushrooms,
1/2
cup butter and broth. Bring to boil and lower heat.
Simmer 1/2 hour.
Meanwhile, in small pan, brown 2 tablespoons butter, flour and onion to make roux. Add
to soup.
If desired, add 1/2 cup sauerkraut juice for a tart flavor.
Boil noodle egg drops and add to soup just before serving.
Soup
freezes
well;
do
not add noodles if freezing. Serve with cabbage turnovers.