Yield: 4 Servings
|1 pounds||Fresh Mushrooms, Finely Chopped|
|1 large||Carrot, Julienned|
|1 \N||Potato, Diced|
|2 larges||Onion, Finely Sliced|
|8 tablespoons||Olive Oil|
|6 cups||Water, More If Needed|
|1 \N||Bouillon Cube|
|\N \N||Salt And Paprika, To Taste|
|1 cup||Sour Cream|
|\N \N||Chopped Chives, For Garnish|
1. Prepare the vegetables. Place the oil in a soup pot. Saute the mushroom, carrot, potato, and onions for 3 to 4 minutes, stirring occasionally.
2. Add the water and bouillon cube and cook slowly, covered, over medium heat for 30 to 40 minutes. Add the salt, paprika and the sour cream. Stir and mix well and simmer for 10 minutes. Serve the soup hot, sprinkling some finely chopped chives on top as garnish.
Recipe by: Twelve Months of Monastery Soups. p. 32 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997