Ingredients
- 2 carrot
- 2 celery stalks
- 1 parsley root
- 1 salt and pepper
- 1 noodles
- 5 1/4 c water (cold)
- 1 lb rhubarb (finely chopped)
- 1 lb mushrooms
- 1/2 c sour cream
- 2 t instant flour
- 1 t dill leaves
- 2 slices onions
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.
