Sauekraut Soup with Mushrooms and baby Corn. It's hearty, healthy and easy to make.
PREPARATION: 10 min
COOKING: 1 hour
2 cups chicken fillet, cut into bite size pieces
2 medium potatoes, peeled and chopped
3 cups sauerkraut
1/2 cup dry mushrooms, porcini, hydrated in 2 cups hot water for an hour
1 cup baby corn
1 small onion, chopped
2-3 carrots, grated
3 tablespoons butter
10 cups water
2-3 bay leaves
Salt and freshly ground pepper
Put the chicken, bay leaves and a few peppercorns in a large soup pot and cover with cold water.
Heat and simmer, uncovered for about 30-45 minutes.
Skim off foam that will develop on top.
Melt the butter in a skillet.
Add the onions and carrots.
Cook for about 5-7 minutes until they are tender.
Squeeze the mushrooms dry and slice finely.
Add the potatoes, sauerkraut, mushrooms, baby corns and onion-carrot mixture to the broth.
Season with salt and pepper.
Reduce the heat to a simmer and cook until the potatoes are tender, 20-30 minutes.
Serve with sliced Rye bread.