Fragrant dry porcini mushroom soup with noodles

Russian cuisine

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Description Products Steps

Dry porcini mushroom soup, no matter what ingredients it contains, has an amazing aroma and magical taste. Chefs of the best restaurants in the world consider this soup to be royal. And the main merit in this is him, the king of the forests, the porcini mushroom. And it’s not just the aroma that this mushroom has, it is also a source of valuable vegetable protein, contains almost no fat and reduces the risk of developing atherosclerosis. Soup with porcini mushrooms, including dry ones, is both light and satisfying.

1. Calories
   31,34 kcal
2. Protein
   0,43 gram
3. Fat
   2,38 gram
4. Carbohydrates
   2,15 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Dried porcini mushrooms
   25 g
2. Water

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   6 cup = 1200 g
3. Onions

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   1 piece = 80 g
4. Carrot

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   1 piece = 100 g
5. Noodles

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   0.5 cup = 40 g
6. Vegetable oil

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   2 tbsp. l. = 34 g
7. Salt

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   to taste
8. Wheat flour bakery

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   1 tsp. = 8 g
9. Bay leaf

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   1 piece = 1 g
10. Parsley

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    0.5 bunch = 10 g

Steps:

1. 
   Wash the mushrooms well and then soak in cold water for 1-2 hours. Wash the peeled carrots and grate them on a vegetable grater. Peel the onion, wash it and cut it into small cubes. Wash the greens and chop finely.
2. 
   Squeeze the mushrooms, cut into strips, put in a saucepan, add water, let it boil and cook for 20 minutes over medium heat. Pour oil into a frying pan, heat and fry vegetables in it. Finally, add flour, stir and after a minute remove from heat.
3. 
   Add noodles to mushroom broth, add salt and cook for another 7 minutes. Add the roasted vegetables and bay leaf and cook over low heat for 3 minutes. Add chopped herbs to the soup, stir and remove from heat. Cover and let sit for 10 minutes before serving.
4. 
   Given the folk origins of this soup, serve it in clay bowls, on a linen napkin, with a slice of whole grain bread.

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