Instructions: 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.

This soup was served at a Sternwheeler fund raising event and was raved about.

(I believe this soup was also served at authors restaurant, The Columbia River Kitchen, in North Central Washinton.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.