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• 1 lb Oyster Mushrooms
• 4 tablespoons Butter
• 1 tsp Salt
• 1 cup Water
• 2 tablespoons Flour
• 1 cup Milk
• 3 cloves Garlic
• 1/3 cup Red Wine Vinegar
• Garnish Red Pepper Flakes

Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.

Cut mushrooms into thin strips.

Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.

Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.

Cook for 10 more minutes.

In a small bowl or jar combine the garlic and vinegar.

Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.