Mushroom Soup

1/2 c. dried mushrooms
1 lb. fresh mushrooms
2 qt. water
1 c. sauerkraut juice
4 Tbsp butter
3 Tbsp flour (heaping)
1 small onion

Break dried mushrooms into small pieces. Soak the dried mushrroms for 3 hours in water. Cook them in their “soaking” water until tender. Add cut up and cleaned fresh mushrooms and cook for 10 minutes after boiling point. Add sauerkraut juice. Saute finely cut onion and butter until golden brown. Add flour and continue stirring over low heat until paste-like mixture is golden brown. Add paste mixture to mushroom pot. Add salt and pepper to taste. Stir contantly until paste mixture is well blended and allow to boil 5 minutes.