Sauerkraut Mushroom Soup - A Hungarian Speciality

Sauerkraut Mushroom Soup has been served on Christmas Eve every year I can remember. My mother passed this recipe on to me.

This soup has been in the Magyar/Goulash family for many years. My Hungarian grandmother told the story of how poor the peasants were and for Christmas Eve, this soup was served. Cabbage was a staple of peasants and the poor during the early 1900's.

The bowl of soup was placed on a table and under the table there was straw spread about and a figure of the baby Jesus lay in a manger. This was to honor Christ the newborn at Christmas.

Depending on your crowd, you can cut this recipe in half or increase it.

2 cans sauerkraut, each 14 oz., or one large glass bottle of sauerkraut
2 cans diced or crushed tomatoes, 28 oz. ea.
1 can chicken broth, 14 oz.
1 large onion, diced
6 cups water
2 stalks celery, diced
3 cups sliced Mushrooms,

Sautee onion, celery in 2 tablespoons olive oil with 2 tablespoons of flour (flour is optional).
Add sauerkraut and the tomatoes with juice to the onion and celery.
Cook in a crock pot for about 2 hours on medium. Add the mushrooms and let simmer for 45 minutes.
This is a fat free, salt free soup.

Bon Appetit!

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