Mushroom Soup

Ingredients

2 carrot
1 parsley root
2 celery stalks
2 slices onions
5 1/4 c water
1 lb mushrooms
1 salt and pepper
2 t instant flour
1/2 c sour cream
1 t dill leaves
1 lb rhubarb
1 noodles

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.