Potatoes or pasta provide hearty substance to this tangy sauerkraut and mushroom soup which is seasoned with garlic and onion.
INGREDIENTS (for 6 servings):
- 1 onion, chopped
- 2 tablespoons margarine
- 15 ounces sauerkraut with juice
- 6 cups water
- 3 cups chopped mushrooms
- 1 clove garlic
- salt and pepper to taste
- 3/4 cup macaroni
In a large saucepan over medium heat, saute onion in butter until brown.
Stir in sauerkraut with juice, water, mushrooms and garlic. Season with salt and pepper and bring to a boil. Then reduce heat, cover and let simmer for 1 hour. Stir in pasta and simmer 10 minutes more, until pasta is al dente.