2020-08-13 / test@t
Mushroom noodle soup
A plate with pickles will be appropriate for mushroom soup: sauerkraut, pickles and tomatoes.
- 50 g dry mushrooms (white, boletus, boletus)
- 2 medium onions
- 1 medium carrot
- 200 g noodles
- melted butter
- salt to taste
- greens and sour cream for serving
STEP-BY-STEP COOKING RECIPE
Soak dried mushrooms in 1 liter of room temperature water for 2–8 hours. Then strain the infusion through a towel, and rinse the mushrooms with filtered water (dried mushrooms often hide sand). Cut the mushrooms into easy-to-eat slices.
Peel and finely chop the onions and carrots. Heat some ghee in a heavy-bottomed saucepan, add the onion, fry over medium heat for 5 minutes. Add carrots, fry for 2-3 minutes. Add mushrooms, fry for another 5 minutes.
Pour the mushroom infusion into a saucepan, bring to a boil, salt, cook for 10 minutes.
Simultaneously, in another saucepan, boil 2 liters of water, add salt, lower the noodles and cook according to the instructions on the package, without boiling for 1 minute. For fresh homemade noodles, cook for 2 minutes; for dried noodles, cook for 4 minutes. Throw in a colander, transfer to soup, bring to a boil, turn off heat.
Pour in chopped greens, close the lid and let it brew for 3-4 minutes. Serve with sour cream.