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Vegetarian Mushroom Noodle Soup with Rhubarb

Submitted by mbille

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

YIELD

8 servings

PREP

5 min

COOK

35 min

READY

45 min

Ingredients

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 *

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 338g (11.9 oz)

Amount per Serving

Calories 108 32% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 12mg 4%

Sodium 40mg 2%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 12%

Sugars g

Protein 9g

Vitamin A 55% • Vitamin C 15%

Calcium 9% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium