👨‍🍳 조리법

1. 1

   Soak the dried mushrooms in warm water for at least 30 minutes. Drain them, reserving the soaking liquid. Chop the rehydrated mushrooms.

   💡 전문가 팁: Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit.
2. 2

   In a large pot, combine the water, cubed potatoes, chopped mushrooms, and the strained mushroom soaking liquid. Bring to a boil, then reduce heat and simmer until the potatoes are tender.

   ⏱️ 20-25 minutes

   💡 전문가 팁: Add salt to the water while boiling the potatoes.
3. 3

   While the potatoes are cooking, prepare the roux. In a separate small pan, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent.

   ⏱️ 5-7 minutes

   💡 전문가 팁: Do not brown the onions too much at this stage.
4. 4

   Add the flour to the sautéed onions and stir constantly to form a smooth roux. Cook for 1-2 minutes until lightly golden.

   ⏱️ 1-2 minutes

   💡 전문가 팁: Stirring prevents the roux from burning.
5. 5

   Gradually whisk the roux mixture into the simmering soup. Add the sauerkraut juice, salt, and pepper to taste. If using bacon, fry it separately until crisp and add it to the soup.

   💡 전문가 팁: Whisking continuously ensures the roux is incorporated smoothly without lumps.
6. 6

   Simmer the soup for another 15-20 minutes to allow the flavors to meld.

   ⏱️ 15-20 minutes

   💡 전문가 팁: Adjust seasoning as needed.
7. 7

   Serve the mushroom and sauerkraut soup hot, garnished with fresh parsley or a dollop of sour cream if desired.