Directions

1Soak mushrooms over night in water, drain in morning.

2Chop up the mushrooms and add to 2 quarts of water along with the garlic and cook for 1/2 hour.

3Add the sauerkraut and the sauerkraut juice to the mushrooms ( if you like your soup more sour, add more juice now, if you don't have extra, use a teaspoon of white vinegar) Cook for another 1/2 hour.

4Melt the butter and saute the onions until lightly brown, now make a rue frying the flour in the butter till the flour is browned lightly.

5Add the rue to the mushrooms and sauerkraut and cook for an additional 20 minutes.

6Serve with small square noodles called lechki.