TASTE OF ROMANIA MUSHROOM CIORBA Ciorbé de Ciuperci 1 qt. vegetarian soup stock” Acup sauerkraut juice 3 tbsp. butter lb. mushrooms, sliced 3 tbsp. fresh parsley, chopped 2 thsp, fresh fennel sprigs, chopped 2 tbsp. fresh chives, chopped 1 tsp. ground thyme 1 tsp. black peppercorns Ya tsp. crushed hot red pepper 2 tsp. salt 3 tbsp. sour cream Legg yolk 2 tsp. all-purpose flour Serves 6 Preparation time: 15 min., Cooking time: 35 min. Mix soup stock with sauerkraut juice to make ciorbil stock, Pour into a2-3q. kettle. Heat to boiling over medium-high heat, Ina skillet, heat butter over medium-high heat, Sauté mushrooms about 5-6 min, while stirring and tuning them with a wooden spoon, QWhen stock begins to boil, reduce heat to low. Add mushrooms, herbs, spices, and seasoning, Stir well, and simmer, pattially covered, about 20 min, ‘Una small bowl, mix sour cream with egg yolk and flour. Stir in a few tbsp. of ciorba, stir well, Then blend mixture slowly into the ciorba, Simmer another 5-10 min. and serve. see CIORBA, p, 83, for description of this type of Romanian soup and suggestions for sources of sauerkraut juice.