2 qts. water
1 lb. fresh mushrooms (dried may be used)
Salt and pepper to taste
1 lg. onion
Sauerkraut juice or vinegar to taste
Roux -- browned butter sauce
Chopped noodle dough (1 c. or more if desired)

Soak mushrooms in salt water 20 minutes. Clean, slice and cook, with large onion 20 minutes. Drain and rinse. Add mushrooms to 2 quarts water, season to taste. Bring to a boil. Pour about 1 cup boiling mushroom water to the roux. Stir to make a smooth paste, return to the boiling mushrooms. Add chopped noodle dough to the boiling mushrooms, cook until the dough is tender. Add sauerkraut juice to taste.

ROUX:

1/2 stick butter (brown)
3 tbsp. flour

Brown all ingredients, remove from flame. Add boiling mushroom water, stir for a smooth paste. Return to mushrooms.

CHOPPED NOODLE DOUGH:

1 c. flour
1/2 c. water
1 egg

Mix all ingredients to make a stiff dough. Chop to make fine crumbs. Add to the boiling mushroom soup.