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.

4 - Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.

5 - Combine the flour and water, whisk to remove any lumps and add to the pot.

6 - Add the salt and milk.

7 - Cook for 10 more minutes.

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

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