Traditional Christmas Sauerkraut and Mushroom Soup
Ingredients
- 1kg organic sauerkraut
- 2l water
- Handful of lentils
- Handful of dried forest mushrooms
- 3 frozen porcini (optional)
- 6 dried plums
- 3 bay leaves
- 1 tsp vegetable salt
- 1 tsp olive oil
- 2 Tbsp flour
- 1 cup water
- 1l full fat milk
- 1/2 l single cream
Preparation
Mix the ingredients in a pot and cook for 6 hours.
Make a roux from 1 tsp olive oil and 2 Tbsp flour.
Add a cup of water to the roux, stir well, and use it to thicken the soup.
Mix 2 Tbsp flour with 1l full fat milk, whisk well, and slowly add to the soup while stirring, as this is important to avoid lumps.
Add 1/2 l single cream and stir for 10 minutes.
Cook on low heat, stirring regularly, for about 1 hour.
Season the soup if necessary, depending on the quality of the sauerkraut.