Lillian's Mushroom Soup

Soak mushrooms in water overnight.

Drain mushrooms from broth and rinse well, then chop in small pieces.

Strain broth through sieve with cloth at the bottom (coffee filters can be used) to remove all sand to get a clear broth.

Add 4 quarts of water to mushroom broth and add in mushrooms, onion, bay leaves, salt and pepper.

Slow heat for about 1 hour.

Combine 2 teaspoons vinegar with the 2 cans of cream of mushroom soup along with 1 can of half and half and blend in 3 tablespoons of flour.

Slowly add these to soup.

Simmer another 15 minutes.

You can precook Kluski noodles and add to soup when ready to serve.