Recipe - Russian Style Mushroom Soup

One half cup Butter, (1 cube)
4 cup Fresh mushrooms, cut or sliced up
One half cup Onions, chopped
1 Stalk celery, minced
2 cup Thinly cut or sliced up raw potatoes
6 cup Water
1 cup Sour cream
One half cup Green onion tops, minced
One fourth cup Parsley, minced
Chopped fresh dill for
garnish

Melt butter in large saucepan over medium heat Add mushrooms and cook for 3
minutes. Add onions and celery and cook, stirring, until liquid evaporates.
Add potatoes and water, bring to boiling, reduce heat and simmer covered
for 20 minutes. Remove from heat, allow to rest 5 minutes. Stir in sour
cream, minced green onion and parsley. Pour into soup bowls. Garnish with
chopped dill. Do not boil after sour cream has been added, or soup will
curdle.

Makes 11 cups.

Author says that this soup was served at a Sternwheeler fund raising event
and was raved about.

Source: The Columbia River Cookbook, by Joan Van Divort (1981), Columbia
River Press, ISBN# 0939688042

I believe this soup was also served at author's restaurant, The Columbia
River Kitchen, Wenatchee, Washington (in the late 1970's).

MC formatted by Brenda Adams adamsfmle@sprintmial.com; mc post 6/17/97

Recipe by: The Columbia River Cookbook, by Joan Van Divort (1981) Posted to
MCRecipe Digest V1 #648 by Badams adamsfmle@sprintmail.com on Jun 22,
1997