Slovac Christmas Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 lb of barley1 ½ lbs of mushrooms10 lbs of sauerkrautAppox. 2 bunches of yellow celery hearts and leaves, chopped1 stick of butter4 tablespoons flour2 large onions, diced1 small onion, peeled and left whole
1. Take 1 lb of barley, put in large stock pot, just cover barely with water and cook for 1 hour. You want it cooked but not too soft. Even if bag says to soak barley overnight, we do not do this.
2. Using a salad spinner, squeeze the juice out of the 10 lbs of sauerkraut, separating juice into one bowl and sauerkraut into a separate bowl. Set bowl of juice aside.
3. Cover the bowl of squeezed sauerkraut with water and set aside for one hour. After one hour, take sauerkraut and put through the salad spinner again. Take resqueezed juice and add to original sauerkraut juice. You will use all this juice in step 6. Put squeezed sauerkraut aside for the bobalky and pierogis. You will use only 2-3 large handfuls of sauerkraut in step 6.
4. While barley is cooking, grind mushrooms in food processor and set aside.
5. In a frying pan, melt one stick of butter. When butter is melted, add two tablespoons of flour. Add chopped onions and let brown. As onions cook, add the remaining two tablespoons of flour gradually. It will take approximately a half hour to get the onions brown, so if you start at this point, you will be timed perfectly as step 8 takes 20 minutes.
6. Once barley is al dente, add saved sauerkraut juice and resqueezed sauerkraut juice into the barley pot along with a handful of sauerkraut. Bring to a boil.
7. Add a half glass of water and the yellow celery leaves to the boiling soup.
8. Bring back to a boil. Add the ground mushrooms and the whole onion. Let this cook for 20 minutes.
9. Pour the browned onion mixture into the soup.
10. Bring back to a boil, shut off the flame, put the lid on and allow it to sit. This is a great recipe to make 1-2 days before you will be serving, as it gets better every day.
Number of Servings: 36
Recipe submitted by SparkPeople user MMLPINK.
2. Using a salad spinner, squeeze the juice out of the 10 lbs of sauerkraut, separating juice into one bowl and sauerkraut into a separate bowl. Set bowl of juice aside.
3. Cover the bowl of squeezed sauerkraut with water and set aside for one hour. After one hour, take sauerkraut and put through the salad spinner again. Take resqueezed juice and add to original sauerkraut juice. You will use all this juice in step 6. Put squeezed sauerkraut aside for the bobalky and pierogis. You will use only 2-3 large handfuls of sauerkraut in step 6.
4. While barley is cooking, grind mushrooms in food processor and set aside.
5. In a frying pan, melt one stick of butter. When butter is melted, add two tablespoons of flour. Add chopped onions and let brown. As onions cook, add the remaining two tablespoons of flour gradually. It will take approximately a half hour to get the onions brown, so if you start at this point, you will be timed perfectly as step 8 takes 20 minutes.
6. Once barley is al dente, add saved sauerkraut juice and resqueezed sauerkraut juice into the barley pot along with a handful of sauerkraut. Bring to a boil.
7. Add a half glass of water and the yellow celery leaves to the boiling soup.
8. Bring back to a boil. Add the ground mushrooms and the whole onion. Let this cook for 20 minutes.
9. Pour the browned onion mixture into the soup.
10. Bring back to a boil, shut off the flame, put the lid on and allow it to sit. This is a great recipe to make 1-2 days before you will be serving, as it gets better every day.
Number of Servings: 36
Recipe submitted by SparkPeople user MMLPINK.
Nutritional Info Amount Per Serving
- Calories: 77.8
- Total Fat: 2.8 g
- Cholesterol: 6.7 mg
- Sodium: 198.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.9 g
- Protein: 2.2 g
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