TANGY SAUERKRAUT SOUP

serves 8-10

50g dried wild mushrooms, such as porcini

1 tbsp unsalted butter 500g shop-bought sauerkraut FOR THE VEGETABLE STOCK 3 tbsp rapeseed oil ½ onion, finely chopped 4 medium potatoes, peeled and diced

1 carrot, peeled and diced 1 parsnip, peeled and diced ½ celeriac, peeled and diced 1 bay leaf

1

Put mushrooms in a sieve and rinse under cold running water. Pour hot water over to open the cups and rinse again. Put in a heatproof bowl, cover with hot water and leave for 20 minutes, drain and return to rinsed-out bowl. Pour in 500ml of boiling water, cover and leave for 2 hours. 2

For the stock, heat the oil in a pan over a medium heat. Fry the onion for a minute, then add the other veg. Fry, stirring, for a minute, then add the bay leaf and 2 litres water. Bring to the boil, then simmer for 15 minutes. 3

Meanwhile, melt the butter in a frying pan over a medium-high heat. Drain the mushrooms (reserving the soaking liquid), and fry for 3-4 minutes, stirring constantly. Tip the mushrooms into the stock, along with their soaking liquid and the sauerkraut, then simmer for 30 minutes. Season to taste before serving.