Mushroom Soup (with Rhubarb)

Ingredients:

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

Procedure:

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.