| 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.
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