| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mushroom Soup

2 carrots, peeled and sliced
1/4 cup chopped flat-leaf parsley
2 celery ribs, sliced
1 onion, sliced
1 teaspoon salt
4 cups water
1 pound mushroom, sliced
1 onion, sliced
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1/2 cup sour cream
1 tablespoon dillweed
2 tablespoons chopped flat-leaf parsley

1. In a 2-quart saucepan cook sliced carrots, chopped parsley, sliced celery ribs, onion, and salt in water for 20 minutes.
2. Strain, reserving the vegetable water. Set aside. Discard the vegetables.
3. In the same 2-quart saucepan, add water and cook sliced mushrooms and sliced onions in water for 10 minutes. Add salt and pepper.
4. Add the vegetable broth to the mushroom mixture; add flour mixed with cold water. Bring to a boil. Remove from the heat then add sour cream, dillweed, and parsley.

Makes 8 servings.

h