Mushroom Soup

2 ea Carrot

1 ea Parsley root

2 ea Celery stalks

2 ea Onions, sliced

4 c Salted water

1 lb Mushrooms, sliced

1 c Water

1 ea Salt and pepper

2 T Instant flour

1/4 c Cold water

1/2 c Sour cream

1 T Dill leaves

1 lb Rhubarb finely chopped

1 ea 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.