Vegetarian Mushroom Noodle Soup with Rhubarb
Vegetarian Mushroom Noodle Soup with Rhubarb recipe
Yield
8 servingsPrep
5 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
|
|
| 1 | each |
parsley leaves
root |
*
|
| 2 | each |
celery stalks
|
|
| 2 | each |
onions
sliced |
|
| 4 | cups |
water
salted |
|
| 1 | pound |
mushrooms
sliced |
|
| 1 | cup |
water
|
|
|
salt
and pepper |
*
|
||
| 2 | tablespoons |
all-purpose flour
instant |
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
dill weed
|
*
|
| 1 | pound |
rhubarb
finely chopped |
|
| 1 | each |
noodles
fine macaroni |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
|
|
| 1 | each |
parsley leaves
root |
*
|
| 2 | each |
celery stalks
|
|
| 2 | each |
onions
sliced |
|
| 946 | ml |
water
salted |
|
| 453.6 | g |
mushrooms
sliced |
|
| 237 | ml |
water
|
|
| 1 | x |
salt
and pepper |
*
|
| 3E+1 | ml |
all-purpose flour
instant |
|
| 59 | ml |
water
cold |
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
dill weed
|
*
|
| 453.6 | g |
rhubarb
finely chopped |
|
| 1 | each |
noodles
fine macaroni |
*
|
Directions
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 ¼ cup cold water.
Boil.
Remove from heat.
Add sour cream, dill and parsley. Add noodles, fine macaroni.
