Recipe - Country Mushroom And Sour Cream Soup

1 pound Fresh Mushrooms, Finely
Chopped
1 lg Carrot, Julienned
1 Potato, Diced
2 lg Onion, Finely Sliced
8 tablespoon Olive Oil
6 cup Water, More If Needed
1 Bouillon Cube
Salt And Paprika, To Taste
1 cup Sour Cream
Chopped Chives, For Garnish

1. Prepare the vegetables. Place the oil in a soup pot. Saute the mushroom,
carrot, potato, and onions for 3 to 4 minutes, stirring occasionally.

2. Add the water and bouillon cube and cook slowly, covered, over medium
heat for 30 to 40 minutes. Add the salt, paprika and the sour cream. Stir
and mix well and simmer for 10 minutes. Serve the soup hot, sprinkling some
finely chopped chives on top as garnish.

Recipe by: Twelve Months of Monastery Soups. p. 32 Posted to MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997