|Small fresh mushrooms||1⁄2 Pound (Approximately 3 Cups)|
|Boiling water||2 Cup (32 tbs)|
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
Wash mushrooms and cut stems even with the caps.
Reserve stems for soup.
Cover mushroom caps with boiling, salted water.
Simmer 5 minutes and drain.
Mix remaining ingredients and bring to a boil.
Add mushroom caps and simmer a few minutes.
Cool and refrigerate at least one day before serving.