CARAWAY SOUP

3 tablespoons shortening

1/2 cup chopped onion

1/2 teaspoon salt

1-teaspoon caraway seeds

3 cups boiling water

3 tablespoons flour

Melt shortening in heavy saucepan. Add chopped onion; cook over low heat until lightly golden. Add salt, flour and caraway seeds. Blend and cook, stirring constantly, until mixture is slightly thickened. Serve at once.

MUSHROOM SOUP

7 cups fresh mushrooms (chopped)

3 quarts water

1 quart sauerkraut juice

Salt and pepper (to taste)

1 small onion

3 tablespoons butter

3 tablespoons flour

Cook mushrooms in water about 1 hour. Brown butter and onion; add flour and brown well. Add sauerkraut juice and boil this for 5 minutes. Add to soup and boil 1/2 hour longer.

MUSHROOM SOUP (Machanka)

Wash dried mushrooms. Soak overnight. In morning, cook mushrooms in the water. Add salt and pepper to taste. Cook slowly for 2 hours or more.

ZAPRASHKA (Soup thickening)

1 chopped onion

2 tablespoons salad oil

2 tablespoons flour

Brown 1 chopped onion in 2 tablespoons salad oil, add browned onion to mushroom soup. To remaining oil add 2 tablespoons flour slowly, brown and then add to mushroom soup to thicken. Cook for a few minutes and serve hot.