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Mushroom Soup
Ingredients:
1 carrot
2 sprigs parsley
1 stalk celery
2 small onions, sliced
1 tsp. salt
2 c. water
1/2 lb. fresh mushrooms, sliced
1 c. water
1 tsp. dill weed
1 tsp. chopped parsley
1 Tbs. flour
1/4 c. cold water
1/2 c. sour cream
1 carrot
2 sprigs parsley
1 stalk celery
2 small onions, sliced
1 tsp. salt
2 c. water
1/2 lb. fresh mushrooms, sliced
1 c. water
1 tsp. dill weed
1 tsp. chopped parsley
1 Tbs. flour
1/4 c. cold water
1/2 c. sour cream
Directions:
Cook carrot, parsley, celery, 1 onion and salt in 2 c. water 20 minutes. Strain; discard vegetables. Cook mushrooms and remaining onion in 1/2 c. water 8 minutes. Add the vegetable broth along with 1/2 c. water, dill and parsley. Mix flour with 1/4 c. cold water. stir into soup. Bring to boiling. Cook and stir 3 minutes. Remove from heat. Beat in sour cream. Serve hot.
Makes 4 Servings
Cook carrot, parsley, celery, 1 onion and salt in 2 c. water 20 minutes. Strain; discard vegetables. Cook mushrooms and remaining onion in 1/2 c. water 8 minutes. Add the vegetable broth along with 1/2 c. water, dill and parsley. Mix flour with 1/4 c. cold water. stir into soup. Bring to boiling. Cook and stir 3 minutes. Remove from heat. Beat in sour cream. Serve hot.
Makes 4 Servings
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