2 lbs fresh mushrooms                                        2 TBSP  flour

½ stick butter                                                        2 TBSP vinegar

small onion- chopped                                           1 bag of letchkie

2 cloves garlic – minced

Wash mushrooms – then slice thin- put in kettle and cover with water – bring to boil

Take butter, onion, garlic – place in heavy skillet (brown) then add flour (brown) add to soup – stir into soup and simmer for 10 minutes.  Add vinegar.

I cook letchkie separate and add to soup when ready to serve if want – more vinegar may be added.

This is exactly how this recipe was written for me 30+ years ago.  I love the word “kettle”.

This is a sour soup – if you don’t like vinegar – don’t make it. I used to drink vinegar on a dare in college – so I like sour.  A little history about this recipe.  Marie was my college roommate’s mother.  I was 12 hours from my home, so I spent quite a bit of time becoming a part of her family – and they all welcomed me with open arms.  Oddly enough, my roommate and I share a very close ethnicity tie – I am Slovak and she is Czechoslovakian. This soup hails from that heritage.

Overall, this is a very easy recipe. I purchased sliced mushrooms, then as I rinsed them I coarsely broke them up.  Covering with water can be a bit confusing – remember that the water will make the “soup”, and will reduce some as it boils.  I also used minced garlic – saves time.  I had to text my roommate and be reminded of what letchkie was – I thought I knew but… she confirmed it is a small square noodle. My soup did not taste just like Marie’s, but maybe with practice I can get the sour ratio worked out. Of course – what actually tastes like the memory that you have of something. I added a piece of hot crusty bread and called it dinner.  Here are some things I would do differently next time:

• Use less water
• Use more vinegar while cooking – and then I would add more to my personal bowl
• I had to use thin egg noodles – I would try to find the small squares
• Only add the noodles to your bowl – after they sit in the soup for awhile, they get pretty soggy

PS  Big news is… like any other soup or stew, this one is better the second day, warmed up!

Ingredients and Supplies

Mushrooms -cleaned, sliced and covered in water

Chop onions

Add onions to garlic and melted butter

Brown onions and garlic together

Add flour and mix together

Boiling mushrooms

Add onion mixture to boiling mushrooms

Boil noodles

Drain noodles and add to mushroom mixture

Finished Product! Add vinegar to taste

The mess….