MUSHROOM SOUP

08.09.2008 | Author: Cook | Posted in Pasta
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MUSHROOM SOUP


Servings: 8
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
    • 

  • 1 ea Salt and pepper
    • 

  • 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
    •

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.

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