A delightful and hearty mushroom soup inspired by Slovak traditions, perfect for the holiday season.
Peel and finely chop the onion.
Chop the onion finely to ensure it cooks evenly and blends well into the soup.
In a large pot, melt half of the butter over medium heat. Add the chopped onion and sauté until golden brown.
Stir the onions occasionally to prevent them from burning.
Add the chopped mushrooms to the pot and cook until they release their moisture and become tender.
Use a mix of mushroom varieties for a more complex flavor.
Pour in the water and sauerkraut juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
In a small saucepan, melt the remaining butter over medium heat. Stir in the flour to create a roux, cooking until it turns light brown.
Stir constantly to avoid lumps in the roux.
Gradually add two cups of the soup liquid to the roux, stirring until smooth.
Adding the liquid slowly prevents the roux from clumping.
Pour the roux mixture back into the soup pot, stirring well. Simmer for an additional 15 minutes.
Ensure the roux is fully incorporated to thicken the soup evenly.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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