Mushroom soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Carrot |
| 1 | each | Parsley root |
| 2 | eaches | Celery stalks |
| 2 | eaches | Onions, sliced |
| 4 | cups | Salted water |
| 1 | pounds | Mushrooms, sliced |
| 1 | cup | Water |
| 1 | each | Salt and pepper |
| 2 | tablespoons | Instant flour |
| ¼ | cup | Cold water |
| ½ | cup | Sour cream |
| 1 | tablespoon | Dill leaves |
| 1 | pounds | Rhubarb finely chopped |
| 1 | each | Noodles, fine macaroni |
Directions
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with ¼ cup cold water.
Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.