1
Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.
2
Cut mushrooms into thin strips.
3
Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
4
Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.
5
Cook for 10 more minutes.
6
In a small bowl or jar combine the garlic and vinegar.
7
Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.