Mushroom Soup (with Rhubarb)
2 Carrot 1 Parsley root 2 Celery stalks 2 Onions -- sliced 4 cups Salted water 1 pound Mushrooms -- sliced 1 cup Water 1 Salt and pepper 2 tablespoons Instant flour 1/4 cup Cold water 1/2 cup Sour cream 1 tablespoon Dill leaves 1 pound Rhubarb finely chopped 1 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.
Norwegian cold rhubarb soup with mint
4 sticks of rhubarb 1/2 a stick of vanilla 1 pt of water 6oz sugar 5 sprigs of mint 1 lemon
Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar stick of vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.
Serves 8 people