1 carrot
2 sprigs parsley
1 stalk celery
2 sm. onions, sliced
1/2 lb. fresh mushrooms, sliced or 2 cans (4 oz. each) mushrooms
1 c. water or mushroom liquid
1 tsp. dill weed
1 tsp. chopped parsley
1 tbsp. flour
1/4 c. cold water
1/2 c. dairy sour cream

Cook the carrot, parsley, celery, 1 onion and salt in 2 cups water for 20 minutes. Strain and discard vegetables. Cook mushrooms and remaining onion in 1/2 cup water for 8 minutes. Add to the vegetable broth along with 1/2 cup water, dill and parsley.

Mix flour with 1/4 cup cold water. Stir into soup. Bring to boiling, cook and stir 3 minutes. Remove from heat. Beat in sour cream. Serve hot. (Serves 4.)