• 1 large onion skinned and trim the ends off
• 1 celery stalk, plus ½ cup fresh parsley leaves
• 1 large carrot with skin, scrubbed
• 2 sprigs Italian flat parsley
• 1 teaspoon salt
• 3 cups of water
• ½ lb. fresh mushrooms, sliced
• 1 medium onion sliced thin
• 1 teaspoon fresh dill weed, chopped
• 1 teaspoon fresh parsley, chopped
• ¼ cup cold water
• 2 tablespoons flour
• ½ cup sour cream
• salt and pepper to taste

Bring to a boil, reduce to simmer and cook 30 minutes.

Strain and discard vegetables.

Cook mushrooms, sliced onion, dill weed, and parsley in remaining cup of water for 10 minutes.

Add to vegetable broth and simmer 10 minutes.

Combine flour and ¼ cup cold water. Add to soup.

Bring to a boil. Stir and cook for 3 minutes.

Remove from the heat and beat in the sour cream.

Serve in individual bread bowls with salt and pepper to taste.

If desired, garnish with parsley and sliced mushrooms.