Preparation / Directions:
In a small saucepan, melt the butter; stir in the flour. Cook over medium heat, stirring constantly until the paste turns golden brown and gives of a toasted nut fragrance. Let cool.
In a soup pot, saute the sliced onions in a tablespoon of oil. When the onions are translucent, add the stock, sauerkraut, mushrooms and bay leaf. Simmer 20 minutes. Remove about 1 cup of the broth, adding it to the saucepan with the paste. Whisk the broth into the paste until it is smooth, then add the mixture to the soup. Add the vinegar and simmer for another 20 minutes. Serve with fresh ground black pepper and a chewy whole grain bread.
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