Grandma Boronkay’s Mushroom Soup

In a large soup pot brown the one small chopped onion and two stalks celery, chopped in 1 tablespoon
each butter and olive oil until golden brown. Stir in 1 tablespoon flour and one teaspoon paprika, and a
half teaspoon each salt and pepper. Mix four cups sauerkraut juice and eight cups water and add to the
onion mixture. Add two large potatoes, cubed and two thinly sliced carrots and simmer for one hour.
Add two pounds fresh sliced mushrooms and cook for thirty minutes more, stirring occasionally.
Serve following the Bobalki, in the same bowl without rinsing.