Mushroom Soup (with Rhubarb)      

Ingredients:           
2 Carrot          
1 Parsley root          
2 Celery stalks          
2 Onions -- sliced          
4 cups Salted water          
1 pound Mushrooms -- sliced          
1 cup Water          
1 Salt and pepper          
2 tablespoons Instant flour          
1/4 cup Cold water          
1/2 cup Sour cream          
1 tablespoon Dill leaves          
1 pound Rhubarb finely chopped          
1 Noodles -- fine macaroni      

Procedure:           
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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