I remember this soup from childhood, it was one of my favorite soups and I could still eat it forever. It is such a warm memory of being a little girl with no worries dreaming to have a home of my own and being independent. I did come to that point now and see that more independent we feel – more dependent we are.

In this video recipe I will show a sweet memory that I recall now by making this soup:

Ingredients:
– 1/2 lb (250g) portobello mushroom
-1 Onion (small)
-2 cloves of Garlic
-1 Carrot
-1 Parsley root
-1/2 cup of pasta
-Olive Oil

Thickening Ingredients:
-3 tbsp water (or more)
-2 tbsp all purpose flour
-3 tbsp Milk
-3 tbsp Sour Cream

(mix all until smooth)

1. chop onion and garlic and into the pot
2. grate carrot and parsley root and into the pot
3. add olive oil and simmer for 3 minutes
4. grate or cut in small pieces baby portobello mushroom and add to the pot, and simmer for another 1-2 minutes
5. add water to cover the ingredients and bring to boil, cook for 5 minutes
6. add 1/2 cup of pasta, salt, pepper to taste and cook for another 5 minutes
7. take off from the heat, add water to double the volume and add thickening stirring the soup
8. add herbs – green onions, dill, chives and bring to boil for another 1-2 minutes (stirring occasionally)

Take off from the heat, let cool and enjoy your meal!

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