Appetizers / Soups / Salads

Rhubarb/mushroom Soup takes 30 minutes to prepare.

Rhubarb/mushroom Soup takes 40 minutes to cook.

Rhubarb/mushroom Soup makes 10 servings.

The ingredients for Rhubarb/mushroom Soup are:

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 wheat flour
1/4 cup Cold water
1/2 cup Sour cream-low fat
1 tablespoon Dill leaves
1 pound Rhubarb finely chopped (about 2 large stalks)
2 cups dry wheat Noodles -- fine macaroni

Here is how you make Rhubarb/mushroom Soup:

Cook the carrots, parsley, celery, rhubarb 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.Serving size: 1 cup.I have no idea how much this recipe makes. I calculated the calories based on it making about 10 cupsNumber of Servings: 10Recipe submitted by SparkPeople user NICELYSIMPLE.

The nutritional information for Rhubarb/mushroom Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 83.4

• Total Fat: 2.8 g
• Cholesterol: 5.1 mg
• Sodium: 258.7 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.6 g
• Protein: 3.5 g