Mushroom Soup (Hubova Polievka)

Mushroom Soup (Hubova Polievka)

• 1 large can sauerkraut
• 1/2 lb. dry mushrooms
• 1/2 gallon of water (or more)
• 4 or 5 cloves of garlic
• 3/4 cup of flour
• 1 whole onion (chopped)
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large bay leaf

Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za praska" to be added later) and boil for one hour (keep pot covered).

Fry stick of butter in pan until just brown. Add 3/4 cup flour and brown again (don't burn and don't leave it whitish). When almost brown, add onion and brown again. When onions are almost brown, add water saved from the soaking of the mushrooms (only 1/2 cup of this water and not the residue). Mix out lumps and add to pot only after pot has boiled for one hour. Cook for 1/2 to 1 hours more while stirring occasionally and make sure all garlic cloves are crushed.