Mushroom noodle soup

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• Time for preparing

  Contents

  • • 0.0.1 1h 50min
    • 0.0.2 Simple dish
    • 0.0.3 40.93kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 50min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  40.93kcal

• Rating

• Recipe

Lenten homemade soup made from dried porcini mushrooms diversifies the table in autumn and winter. Such a soup can be made for vegetarian menu.

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Ingredients

0/13 ingredients

• 1 onion
• 1 carrot
• Celery root-30g.
• Noodles-100g.
• 3 potatoes
• Butter-25 gr.
• Vegetable oil – two tablespoons
• Bay leaf – 2 pcs.
• 5 black peppercorns
• Water-2 liters
• Salt to taste
• Parsley and dill half-bunch
• Dried mushrooms – 100 gr

1ч 50мин1ч 50мин 40.93

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Steps

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1. Rinse the mushrooms with water from dust, then soak for 30-40 minutes. Drain the water, squeeze the mushrooms and chop in strips.
2. Put the mushrooms in a pan, add water and put until boiling over a big fire. After boiling, reduce the heat to small, remove the foam. Boil mushrooms for 30 minutes.
3. Cut carrots, celery and onions into a small cube. Fry on mixtures of butter and vegetable oil.
4. Peel the potatoes, cut into medium cubes and lower in mushroom broth. Add peppercorns and bay leaves. To salt. Cook over medium heat for 10 minutes. After boiling potatoes also gives a foam that should be removed.
5. After 10 minutes, lower the non-broken noodles into the broth, following so that it does not stick together during cooking. Cook for about 8 minutes.
6. Last of all, fry carrots and onions. Cook for 5 minutes over low heat, then add minced greens, and remove bay leaf from the soup.
7. Turning off the fire, you need to leave the soup to sweat for 20 minutes. For to enhance the taste and aroma, you can add a few drops of olive first-pressed or unrefined sunflower oil with serving.