Mushroom Soup
Ingredients
- 2 ea Carrot
- 1 ea Parsley root
- 2 ea Celery stalks
- 2 ea Onions, sliced
- 4 c Salted water
- 1 lb Mushrooms, sliced
- 1 c Water
- 2 T Instant flour
- 1/4 c Cold water
- 1/2 c Sour cream
- 1 T Dill leaves
- 1 lb Rhubarb finely chopped
- 1 ea Noodles, fine macaroni
Instructions
- 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 1/4 cup cold water.
- Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.
