Sour Mushroom Beet Soup
Sour Mushroom Beet Soup
1# Shiitake Mushrooms
1# Crimini Mushrooms
1# Portobella Mushrooms
2 sticks of butter
2 onions
4 cans Frank's Sauerkraut Juice
2 bottles of Gold's Russian Borscht
Water
Chop onions and mushrooms into reasonably sized bits.
Heat skillet
Place butter in skillet and allow to melt
Turn heat down to medium - add mushrooms and onions, cover Cook for 10 minute intervals. See how things go. Stir occasionally.
Once the mushrooms and onions are cooked to your satisfaction, dump them into a largish pot. Pour in the Borscht and the Sauerkraut juice. This is perhaps the tricky part. Add at least 1 can of water for each can of juice. I think I ended up with 1.5 cans per can this time, but it seems to vary from time to time.
Cover the pot and let it spend some time together (30 minutes or so)
Add salt if you think that you need to.
1# Shiitake Mushrooms
1# Crimini Mushrooms
1# Portobella Mushrooms
2 sticks of butter
2 onions
4 cans Frank's Sauerkraut Juice
2 bottles of Gold's Russian Borscht
Water
Chop onions and mushrooms into reasonably sized bits.
Heat skillet
Place butter in skillet and allow to melt
Turn heat down to medium - add mushrooms and onions, cover Cook for 10 minute intervals. See how things go. Stir occasionally.
Once the mushrooms and onions are cooked to your satisfaction, dump them into a largish pot. Pour in the Borscht and the Sauerkraut juice. This is perhaps the tricky part. Add at least 1 can of water for each can of juice. I think I ended up with 1.5 cans per can this time, but it seems to vary from time to time.
Cover the pot and let it spend some time together (30 minutes or so)
Add salt if you think that you need to.