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Author Notes: This recipe is an updated version of a wonderful and restorative soup my grandmother made. It has lots of onions and wild mushrooms and uses the salty and tart juice from sauerkraut for flavoring. It is easy to make and best served before a rich, holiday dinner. —freshparsley
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 2 medium yellow onions
- 6 ounces 'wild' mushrooms like crimini, shitake or oyster
- 1/2 cup sauerkraut juice
- 6 cups boiling water
- 1 bunch fresh parsley, fresh dill and fresh cilantro
- 1 lemon
- Halve the onion, slice it thinly and saute it in a tablespoon each of butter and olive oil till brown. Salt and pepper lightly. Remove onions when they are finished.
- Slice the mushrooms and saute till brown in the same pan with a tablespoon each of butter and olive oil.
- Put the onions back in the pan with the mushrooms and add the sauerkraut juice and water. (To create the juice, drain the sauerkraut over a strainer into a bowl and use the sauerkraut for another meal - ideally a pork roast with mashed potatoes!) Stir the soup and make sure to dissolve the brown bits. Gently simmer the soup for about 20 minutes and correct the seasoning by adding more salt and a squeeze of fresh lemon juice just before serving.
- Take a handful each of the fresh herbs and chop them together. Warm 6 bowls and place some of the fresh herbs in the bottom of each one. Pour the soup over the herbs and serve with rye bread and unsalted butter.
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