Ingredients: 1 carrot 2 sprig parsley 1 stalk celery 2 small onions, sliced 1 teaspoon salt 2 cups water 1/2 pound fresh mushrooms, sliced, or 2 cans (4 ounces each) mushrooms 1 cup water or mushroom liquid 1 teaspoon dill weed 1 teaspoon chopped parsley 1 tablespoon flour 1/4 cup cold water 1/2 cup dairy sour cream or whipping cream
Directions:1. Cook carrot, parsley, celery, 1 onion, and salt in 2 cups water 20 minutes. Strain; discard vegetables. 2. Cook mushrooms and remaining onion in 1/2 cup water 8 minutes. Add to the vegetable broth along with 1/2 cups water, dill, and parsley. 3. Mix flour with 1/4 cup cold water. Stir into soup. Bring to boiling. Cook and stir 3 minutes. Remove from heat. 4. Beat in sour cream. Serve hot. |