MINNEAPOLIS — Kramarczuk's Sausage Company in Northeast Minneapolis has been a landmark institution for nearly 70 years.
For decades, the family-friendly restaurant has served customers sausages, Krakowska, pierogis, poppyseed bread, cabbage rolls, and borscht.
Katie Kramarczuk joined KARE 11 Saturday to show us how to make one of their faves.
RECIPE: Mushroom Soup
(Serves 6-8)
INGREDIENTS:
- 1 medium onion
- 2 tbsp butter
- 3 cups veg or chicken stock
- 2 cups water
- 1 cup crimini
- 1 cup shitake
- 1 tbsp flour
- 1/2 cup sour cream
- 1/4 cup fresh parsley
- 1 tbsp dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS:
Saute onion with 1 tbsp butter in a medium stockpot.
Once onions are transparent, add soup stock, water, and mushrooms.
Simmer until tender.
Melt the remaining butter in a small saucepan and gradually add flour until fully incorporated.
Add butter and flour mixture to soup until it thickens.
Add sour cream, parsley, dill, salt and pepper.
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