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DIRECTIONS

Soak the Polish and shiitake mushrooms for 4 hours in 2 cups cold water.
In a large pot, bring the stock to a simmer. Add the carrots, celery, onions, and parsley to the stock and cook, uncovered, over low heat for 20 minutes, stirring occasionally.
Drain the mushrooms that have been soaking; strain and reserve the liquid. Cut the mushrooms into pieces slightly larger than the diced vegetables. Add the mushrooms and liquid to the soup. Simmer for 15 minutes.
Add the sliced fresh mushrooms, dill, salt, and pepper to the soup. Simmer 15 minutes. Bring the soup to a full boil. Stirring constantly, add the macaroni. Reduce the heat to a gentle boil and, stirring occasionally with a slotted spoon to prevent the macaroni from sticking, cook the soup another 4 to 7 minutes, or until the macaroni is done to taste.
Meanwhile, melt the butter in a saucepan and blend in the flour, stirring until the mixture is smooth. Add 2 tablespoons of the sour cream and stir until it is well blended. Combine this mixture with the rest of the sour cream.
When the macaroni tests done, add the thickened sour cream to the soup, and, stirring constantly, simmer gently until it is completely incorporated, about 3 minutes. This soup is delicious served very hot.