This is a Polish recipe for sauerkraut soup with mushrooms.  This is orginally my Mother's recipe which is slightly modified since I do not use onions in but use a larger selection of different type of mushrooms.  This meal is usually made during the cooler periods of the year.

 

 

 

Ingredients

1.5 ounces of dried mushrooms (Shiitake, Oyster, and Porcini)

1 pound split peas

64 ounces sauerkraut

10 ounces white mushrooms

10 ounces baby bella mushrooms

2 packs of powder mushroom gravy

salt to taste

 

 

Directions

 

Place the dried mushrooms into a pot add water.  Put them on the stove and heat on high for about thirty minutes.  Save the water, place the split peas into a pot and use the water from the mushrooms over them.  Heat on the stove with a low setting, constantly stirring  until they are soft.  Place the sauerkraut into a pot and rinse several to eliminate the souriness from them.  Add all the types of the mushrooms to sauerkraut followed by the cooked split peas.  Mix well and trying crushing the split peas to make them more like a paste.  Add more water to the pot and cook on medium for an hours to help reduce the amount of liquid.  Serve and Enjoy.

 

This a recipe that taste even better the second day.