Dried Mushroom Soup

½ ounce dried mushrooms

2½ cups water or chicken broth

1 tablespoon butter

1 onion, finely chopped

1 large carrot, chopped

1 rib celery, chopped

3 tablespoons flour

Salt and pepper

1 cup sour cream

2 teaspoons chopped dill

Simmer dried mushrooms in water or broth for 10 minutes. Cool. Remove mushrooms with slotted spoon and strain broth through fine sieve. Chop mushrooms. In a soup pot melt the butter and brown the mushrooms with the onion, carrots and celery, about 5 minutes. Stir in flour, salt and pepper and cook a few minutes, stirring often. Add broth and simmer about 30 minutes. To serve, top each bowl with sour cream and dill.

Serves six.

Nutrition values per serving: 140 calories, 9 g fat (6 g saturated), 10 g carbohydrates, 2 g fiber, 3 g protein, 30 mg cholesterol, 35 mg sodium.