cup chopped onion
package (12 oz) sliced fresh mushrooms (any kind)
tablespoons all-purpose flour
(14.5 ounce) cans chicken broth
cup half-and-half cream
small bag sauerkraut (can use canned)
small pasta or dumplings
In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. To serve: everyone gets a bowl of the soup, and adds as much of the sauerkraut, peas and noodles as they like. When I first heard of this I thought it was a very strange combo,,, but its good!