| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Russian |
Cookbook, Soups/stews |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, (1 cube) |
| 4 |
c |
Fresh mushrooms, sliced |
| 1/2 |
c |
Onions, chopped |
| 1 |
|
Stalk celery, minced |
| 2 |
c |
Thinly sliced raw potatoes |
| 6 |
c |
Water |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Green onion tops, minced |
| 1/4 |
c |
Parsley, minced |
|
|
Chopped fresh dill for garnish |
INSTRUCTIONS
Melt butter in large saucepan over medium heat Add mushrooms and cook for 3
minutes. Add onions and celery and cook, stirring, until liquid evaporates.
Add potatoes and water, bring to boiling, reduce heat and simmer covered
for 20 minutes. Remove from heat, allow to rest 5 minutes. Stir in sour
cream, minced green onion and parsley. Pour into soup bowls. Garnish with
chopped dill. Do not boil after sour cream has been added, or soup will
curdle.
Makes 11 cups.
Author says that this soup was served at a Sternwheeler fund raising event
and was raved about.
Source: The Columbia River Cookbook, by Joan Van Divort (1981), Columbia
River Press, ISBN# 0-939688-04-2
I believe this soup was also served at author's restaurant, The Columbia
River Kitchen, Wenatchee, Washington (in the late 1970's).
MC formatted by Brenda Adams <adamsfmle@sprintmial.com>; mc post 6/17/97
Recipe by: The Columbia River Cookbook, by Joan Van Divort (1981) Posted to
MC-Recipe Digest V1 #648 by Badams <adamsfmle@sprintmail.com> on Jun 22,
1997
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