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Ingredients

• 1 cello bag of refrigerated sauerkraut, drained-not rinsed
• 1 2 oz. container of dried imported mushrooms, Polish import if possible
• 1/4 cup of dry sherry or enough to cover mushrooms
• 1 large yellow onion, minced.
• 2 or 3 smoked pork neck bones
• 1 bay leaf
• a few sprigs of fresh thyme
• 1/2 tablespoon of whole peppercorns
• handful of flat leaf parsley
• 2 tbsp. of canola oil/or mixture of one butter/one oil
• 2 tbsp. of flour
• 2 quarts of low sodium chicken stock
• 1 cup of sour cream
• chives, snipped

Description

My Adaptation Of My Grandmother's Traditional Polish Sauerkraut Soup. Most Holiday Meals Begin With This Soup, But Most Often Served On Christmas Eve Before Our Pierogi And Kielbasa Supper. It Is Well Liked By People Who Don't Like Sauerkraut Usually.

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