Mushroom soup

Yield: 8 servings

Measure 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

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.

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