Slovak Christmas Soup

Slice the mushrooms thinly and chop the onions finely, keeping them separate.

Heat the butter and shortening together in a large pot over medium heat until the butter is melted and the mixture is fragrant.

Add the chopped onions to the hot fat and sauté until softened and lightly golden, stirring occasionally.

Stir in the sliced mushrooms and cook until they release their liquid and begin to soften.

Sprinkle the flour over the mushroom mixture and stir constantly to coat all ingredients and eliminate lumps.

Pour in the milk slowly while stirring continuously to create a smooth, lump-free soup base.

Add the sauerkraut to the pot and stir well to distribute evenly throughout the soup.

Simmer the soup gently over medium-low heat, stirring occasionally, until all flavors have melded and the soup thickens slightly.

Taste and adjust seasoning as needed, then ladle into bowls and garnish with paprika before serving.