Mushroom Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 each: Carrot,
1 each: Parsley root,
2 each: Celery stalks,
2 each: Onions, sliced
4 cup: Salted water,
1 lbs: Mushrooms, sliced
1 cup: Water,
1 each: Salt and pepper,
2 tbsp: Instant flour,
1/4 cup: Cold water,
1/2 cup: Sour cream,
1 tbsp: Dill leaves,
1 lbs: Rhubarb finely chopped,
1 each: Noodles, fine macaroni
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp