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Mushroom Soup

Course Appetizer

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.