Ingredients

• 2 quarts cold water
• 4 carrots
• 2 celery stalks
• 1 onion
• 2 parsley, sprigs
• 3.5 oz. mushrooms dried
• s&p
• dill sour cream & flour

Directions

1. Brown veges in bottom of pot. Add water and boil to create vegetable stock. Strain vegetables add dry (chopped) mushroom and boil.Set over night for best flavor.. Strain through a cheese cloth to remove any grit. Add freshly sliced and browned mushrooms. Low boil for at least 2 hours.

2. Thicken with flour dill sour cream mixture.

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