Mushroom soup found

Recipe finder

May 08, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Sharon Baldwin was happy to send us this Czechoslovak mushroom soup recipe. It's for Margaret A. Karner of Baltimore. Sharon says this recipe is from a Slovak-American cookbook her grandmother gave her.

This dark brown, mushroom soup is traditionally served on Christmas Eve. Theresa Godlewski Clark of Milton, Pa., says she uses wild mushrooms called honey mushrooms when she makes this soup. "My parents taught me how to pick this kind of wild mushroom when I was a child and it trully makes the best soup," she writes. Theresa cautions that only experts should pick wild mushrooms because some species are very poisonous.

Fresh Mushroom Soup

1 pound fresh mushrooms

1 tablespoon butter

1 teaspoon flour

Sauerkraut juice to taste

Salt and pepper to taste

1 teaspoon finely chopped onion

Wash mushrooms and cook in one quart water until tender. Strain and save water. Run mushrooms though a food chopper. Add sauerkraut juice to mushroom water. Salt and pepper and bring to a boil.

Brown flour in butter until light brown, add onion and brown. Add one-quarter cup water and bring to a boil and stir. Strain. Add to contents along with mushrooms and simmer for a couple of minutes.

This Slovak Christmas Soup is from Helen C. Demme of Baltimore.

Slovak Christmas Soup

1 pound mushrooms

1/2 pound sauerkraut

3 tablespoons shortening

2 tablespoons flour

1 quart milk

2 tablespoons onion, chopped fine

1 tablespoon butter

Paprika to garnish

Wash mushrooms well and cut up small. Cook in two quarts of water for half-hour, then add sauerkraut and cook for another 15 minutes. Melt shortening in saucepan. Add flour, brown lightly and stir constantly while you pour in your milk. Cook until smooth. Add to the mushrooms and sauerkraut. Fry onion in the tablespoon of butter. When lightly brown pour into soup. Cook altogether for a minute and salt to taste. Sprinkle paprika over all. Makes six servings.

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