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MUSHROOM SOUP

Category:    Appetizers, Soups
Yield: 8 servings
 
      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 tb Instant flour                     1/4 c  Cold water
    1/2 c  Sour cream                          1 tb 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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