Slovak Christmas Mushroom Soup

• 4 ounces oyster mushrooms dried
• 4 ounces dried shiitake mushrooms
• 8 ounces white button mushrooms
• 98 ounces sauerkraut juice more or less depending on how tart you want the soup
• 2 cups water or to taste
• 12 ounces noodles tiny, ex. Pastina or Acini di pepe
• 1/4 cup butter
• 1/2 cup flour

1. Remove dried mushrooms from packages and soak in water to re-hydrate.
2. Wash button mushrooms and slice, slightly thick. Do the same with the re-hydrated mushrooms.
3. Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer)
4. Cook pasta till al-dente and set aside.
5. Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup.

mushrooms, shiitake mushrooms, white button mushrooms, depending, water, noodles, butter, flour

Taken from www.yummly.com/recipe/Slovak-Christmas-Mushroom-Soup-1674100 (may not work)