FoodUnearth the forgotten Christmas Eve 'sleet' recipe: A zero-waste delight

Unearth the forgotten Christmas Eve 'sleet' recipe: A zero-waste delight

Christmas Eve soup - Delicacies
Christmas Eve soup - Delicacies
Images source: © Canva | nicolamargaret

11:18 AM EST, December 11, 2023

Serving my family a 'forgotten' Christmas Eve recipe, aligning with the growing "zero waste" trend, Mushroom Sleet caught them off guard. Initially skeptical, it was love at first taste.

Resembling a thick mushroom soup, 'sleet' is essentially water used for cooking mushrooms, thickened with flour. This used to be my grandmother's go-to recipe, but it gradually fell out of practice over the years. However, when I prepared this concoction for the first time last Christmas Eve, my family was astonished - never expecting to find magic in just mushroom water and flour. They were all smitten from the first spoonful.

Rediscovering Christmas Eve 'sleet'

Rooted in Polish Christmas Eve traditions, 'sleet' owes its luscious flavor and inviting aroma to the mushroom-infused water. With the addition of flour, it thickens, and somewhat replicates the consistency of a creamy mushroom sauce.

What water should be used to soak dried mushrooms?
What water should be used to soak dried mushrooms?© Pixabay

Preparing the mushrooms

To begin with, I remove the dried mushrooms from their container or packaging and rinse them thoroughly in warm water. Then I get rid of any existing impurities. Next, I immerse the cleaned mushrooms in warm, boiled water. The water mustn't be too cold, so as to not toughen the mushrooms, and not too hot either; else the mushrooms might lose their natural fragrance.


  • 8.8 oz dried mushrooms,
  • 2 heaped tablespoons of potato flour,
  • 1 small head of garlic,
  • vegetable broth.


  1. Clean the mushrooms thoroughly and soak them in warm water. Leave this overnight.
  2. The next day, cook the mushrooms in the same soaking water.
  3. Simmer the mushrooms until they soften. This should take around 30 minutes.
  4. Drain the mushrooms and chop them up into smaller bits.
  5. Add your preferred spices to the mushroom broth, pop in some chopped garlic and a cube of vegetable stock. Let it simmer for a bit longer.
  6. In another bowl, whisk the flour with a little water to form a smooth suspension.
  7. Slowly introduce the flour suspension to the mushroom broth and stir continuously till the soup thickens.
  8. Serve the soup warm and enjoy!
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