2    Carrot
1    Parsley root
2    Celery stalks
2    Onions, sliced
4 c  Salted water
1 lb Mushrooms, sliced
1 c  Water
1    Salt and pepper
2 tb Instant flour
1/4 c  Cold water
1/2 c  Sour cream
1 tb Dill leaves
1 lb 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.