| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Soups | 8 | Servings | |
INGREDIENTS
| 2 | Carrot | |
| 1 | Parsley root | |
| 2 | Celery stalks | |
| 2 | Onions, sliced | |
| 4 | c | Salted water |
| 1 | lb | Mushrooms, sliced |
| 1 | c | Water |
| 1 | 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 | Noodles, fine macaroni |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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