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Russian Julienne Soup

Cut into strips one celery root, one carrot, one turnip, one leek, two onions and a small cabbage, and have ready; also cut up a quantity of mushrooms equal in bulk to all the other vegetables. Put the leek and onions into a saucepan with a small lump of butter, and fry them; do not, however, let them take a color. Then put in the other vegetables, together with the mushrooms, and cook gently until the moisture of the latter is reduced; pour over sufficient rich broth to moisten, reduce this to a glaze, pour over three or four quarts of boiling broth, remove the saucepan to the side of the fire, and allow the contents to simmer gently for an hour and a half. Mix well, stir in a little finely chopped fennels, and strain in enough sour cream to thicken; turn the soup into a tureen, and serve with rissoles, croquettes or meat patties. This latter is strictly the Russian way of serving this soup.