Mushroom Soup  Soups and Stews  305 reads

2 carrots, peeled and sliced
1/4 cup chopped flat-leaf parsley
2 celery ribs, sliced
1 onion, sliced
1 teaspoon salt
4 cups water
1 pound mushroom, sliced
1 onion, sliced
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup sour cream
1 tablespoon dillweed
2 tablespoons chopped flat-leaf parsley

In a 2-quart saucepan cook sliced carrots, chopped parsley, sliced celery ribs, onion, and salt in water for 20 minutes.

Strain, reserving the vegetable water. Set aside. Discard the vegetables.

In the same 2-quart saucepan, add water and cook sliced mushrooms and sliced onions in water for 10 minutes. Add salt and pepper.

Add the vegetable broth to the mushroom mixture; add flour mixed with cold water. Bring to a boil. Remove from the heat then add sour cream, dillweed, and parsley.

makes 8 servings.
Rating 2.81/5
Rating: 2.8/5 (83 votes)
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