Rhubarb Mushroom Soup
2 Carrot
1 Parsley root
2 Celery stalks
2 Onions -- sliced
4 cups Salted water
1 pound Mushrooms -- sliced
1 cup Water
1 Salt and pepper
2 tablespoons Instant flour
1/4 cup Cold water
1/2 cup Sour cream
1 tablespoon Dill leaves
1 pound Rhubarb finely chopped
1 Noodles -- fine macaroni
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.
http://www.rhubarbinfo.com/recipe-index.html
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