1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2 qts. of water for 1/2
hour, then add sauerkraut and cook for another 15 minutes. Melt in saucepan
2 tablespoons shortening, add flour, brown lightly and stir constantly
while you pour in your milk and cook until smooth. Add to the mushrooms and
sauerkraut. Fry onion in the tablespoon of butter, when lightly brown pour
into soup. Cook altogether for a minute and salt to taste. Sprinkle paprika
over all. Makes 6 servings.