12-16 oz. fresh mushrooms
5 c. water
1 lg. or 2 med. potatoes
1 med. onion
1/4 c. flour
1/2-1 c. heavy cream (a few tbsp. of sour cream may be added to heavy cream)
Vegetables (2 carrots, 2 stalks celery, 1 parsley root, or 2 springs parsley)

Cover vegetables with boiling water, add pinch of salt. Cook until vegetables are tender. Strain soup stock, add diced potatoes and continue cooking until potatoes are done.