Delicious mushroom noodle soup is a great dish for a light lunch. Boil it from any mushrooms - picked from the forest or purchased from the supermarket, fresh, frozen or dried. And for more piquancy, add celery to the dish - its spicy aroma will make the taste of the soup even more intense.
It is necessary
-
- Dried mushroom noodle soup:
- 200 g of dried porcini mushrooms;
- 200 g celery root;
- 1 medium carrot;
- 2 potatoes;
- 1 onion;
- 2 cloves of garlic;
- parsley and dill;
- black peppercorns;
- salt;
- 1, 5 cups of noodles.
- Home-style mushroom noodles:
- 150 g dried mushrooms;
- 250 g fresh or frozen mushrooms;
- 1 small carrot;
- 0.5 celery root;
- 1 onion;
- salt;
- allspice;
- ground black pepper.
- For homemade noodles:
- 1 cup flour;
- 0.75 glasses of cold water;
- 1 egg;
- 0.5 teaspoon of salt.
Instructions
Step 1
Soup made from dried porcini mushrooms is very tasty and rich. Pour cold water over them and place the pot on the stove. Bring the liquid to a boil, reduce heat, and cook the mushrooms for a few minutes. Remove them from the broth, chop them finely and put them back in the boiling broth.
Step 2
Cut the onion into half rings, chop the garlic. Cut the carrots and celery into strips, and the peeled potatoes into small cubes. Put vegetables in boiling broth, add salt and peppercorns. Cook the soup for about 3 minutes and add the noodles to it. The noodles are ready - a sign that the mushroom soup is ready. Pour it into bowls and season with sour cream and chopped parsley and dill. Serve with fresh rye or wheat bread.
Step 3
Cooking mushroom noodles at home will take a little longer. Prepare the dough first. In a deep bowl, combine flour, salt, egg and water and knead to a moderately tough dough. Roll it on a floured board into a thin layer. Allow the dough to air dry a bit and use a sharp knife to cut it into narrow ribbons. Decide how much pasta to add to your soup. If some of the noodles remain unused, dry them well and store them.
Step 4
Put the dried mushrooms in a saucepan with cold water, bring the broth to a boil and cook for 7-10 minutes. Remove the mushrooms from the broth, chop and set aside. Chop celery root, onion and carrot thinly. Place vegetables in boiling broth and cook for about 5 minutes, adding salt and allspice peas. Cut fresh or frozen mushrooms into thin plastics and put them in the soup along with the dried mushrooms boiled in the broth. Cook everything together for another 7-10 minutes.
Step 5
Boil water in a separate saucepan, add salt and boil the noodles. Drain the liquid. Season the finished mushroom soup with hot noodles, add sour cream and serve. Sprinkle chopped herbs and freshly ground black pepper over the noodles, if desired.
