1 (4 ounce) packages dried shiitake mushrooms
1 (8 ounce) packages white button mushrooms
7 (14 ounce) cans sauerkraut juice ( more or less depending on how tart you want the soup)
2 cups water ( or to taste)
1 (12 ounce) boxes tiny noodles ( ex. Pastina or Acini di pepe)
1/4 cup butter
1/2 cup flour
Remove dried mushrooms from packages and soak in water to re-hydrate. Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms. Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours (you can go longer). Cook pasta till al-dente and set aside. Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup. You're done! How to serve: Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top.