• 1 lb. of fresh Mushrooms
• 1 tablespoon butter
• ½ lb. sauerkraut
• 2 tablespoon shortening
• 2 tablespoon Onions, chopped fine
• 2 tablespoon Flour
• 1 quart Milk
• Paprika
• salt

Cook mushrooms in 2 quarts of water for ½ hour.

Add sauerkraut and cook for another 15 minutes.

Melt in a saucepan 2 tablespoons shortening.

Add in with melted butter the flour and brown lightly.

Next pour in your milk and stir constantly while cooking until smooth. Add this to the mushrooms and sauerkraut.

Fry the onions in the tablespoon of butter, when lightly brown, pour into soup.

Cook altogether for a minute and salt to taste.

Sprinkle paprika over all. Makes 6 servings.