European Kraut Soup - cooking recipe

Ingredients

1 lb mushroom, cleaned and chopped fine
1 (10 ounce) can sauerkraut, drained
1/2 cup onion, finely chopped
1 quart water (use half & half or whole milk for thicker soup)
4 tablespoons butter
2 tablespoons flour
paprika (to garnish)

Preparation

Cook mushrooms in 1 quart of water for 30 minutes.
Add kraut and cook for another 25 minutes.
Lightly brown onion in 1 tablespoon butter and add to soup.
In a saucepan, melt remaining butter.
Whisk in flour and lightly brown.
Add flour mixture to mushrooms, kraut and onions. Cook 1 -2 minutes longer.
Add salt to taste.
Top each serving with a dash of paprika.