Title: Mushroom Soup
Categories: Appetizer Soup
Yield: 8 Servings
| 2 | | Carrot |
| 2 | | Celery stalks |
| 4 | c | Salted water |
| 1 | c | Water |
| 2 | tb | Instant flour |
| 1/2 | c | Sour cream |
| 1 | lb | Rhubarb finely chopped |
| 1 | | Parsley root |
| 2 | | Onions, sliced |
| 1 | lb | Mushrooms, sliced |
| 1 | | Salt and pepper |
| 1/4 | c | Cold water |
| 1 | tb | Dill leaves |
| 1 | | 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 1/4 cup cold water. Boil. Remove from heat. Add sour
cream, dill and parsley. Add noodles, fine macaroni.