| 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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