Best Christmas Eve Sour Mushroom Soup Recipes

SLOVAK CHRISTMAS MUSHROOM SOUP

Steps:

• Directions:.
• Remove dried mushrooms from packages and soak in water to re-hydrate.
• Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.
• Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
• Cook pasta till al-dente and set aside.
• Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.
• You're done!
• How to serve:.
• Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).

CHRISTMAS EVE SOUR MUSHROOM SOUP

Steps:

• In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.
• Add water to pot, making sure there's about an inch of room at the top.
• Bring to a low boil and cook for about 30 to 45 minutes.
• Stir in rinsed sauerkraut.
• In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.
• Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.
• Gradually add the roux mixture into the soup pot, whisking to avoid lumps.
• Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.
• About 30 minutes before serving the soup, stir in cooked rice.

SLOVAK SAUERKRAUT CHRISTMAS SOUP

Steps:

• Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
• Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
• Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
• To serve, ladle into bowls, and top with a dollop of sour cream.