Ingredients

• 1 (4 ounce) package dried oyster mushrooms
• 1 (4 ounce) package dried shiitake mushrooms
• 1 (8 ounce) package white button mushrooms
• 7 (14 ounce) cans sauerkraut juice (more or less depending on how tart you want the soup)
• 2 cups water (or to taste)
• 1 (12 ounce) box tiny noodles (ex. Pastina or Acini di pepe)
• 1/4 cup butter
• 1/2 cup flour

Instructions

1. Directions:.

2. Remove dried mushrooms from packages and soak in water to re-hydrate.

3. Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms.

4. 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)

5. Cook pasta till al-dente and set aside.

6. 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.

7. You're done!

8. How to serve:.

9. Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).