Mushroom soup from dried mushrooms
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251Mushroom soup with potatoes and tasty semolina noodles.
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Mushroom soups
Categories
Mushroom soups ›Ingredients
Ingredients
| Semolina soup noodles recipe | 0 ?? | kcal | 0 | ||
| dried mushrooms | 1.25 44 | oz kcal | 35 | grams | |
| ground black pepper | 0.25 ?? | tsp kcal | ¼ | teaspoon | |
| ground caraway | 0.5 ?? | tsp kcal | ½ | teaspoon | |
| parsley leaves | 0 ?? | kcal | 0 | ||
| potatoes | 10.5 276 | oz kcal | 300 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| unsalted butter | 1.75 367 | oz kcal | 50 | grams | |
| veggie salt | 0 ?? | kcal | 0 | ||
| water | 1.6 3315 | quart kcal | 1.5 | litre | |
| water | ¾ 442 | cup kcal | 200 | milliliters |
Recipe
1.
dried mushrooms 1.25 oz (35 g) • water ¾ cup (200 ml)
Wash the mushrooms and put them in a pot. Add water and let rest for 15 minutes. Pour water off.
2.
potatoes 10.5 oz (300 g) • salt 1 tsp • ground black pepper 0.25 tsp • ground caraway 0.5 tsp • water 1.6 quart (1500 ml)
Peel the potatoes, wash and cut into small cubes. Add to the mushrooms, add salt and spices. Add water and cook until the potatoes are soft.
3.
According to the recipe, prepare noodles from one egg and semolina flour.
4.
Add about a third (depending on how you want the soup to be thick), up to half of the prepared noodles into the soup and cook for 10 minutes.
5.
unsalted butter 1.75 oz (50 g) • parsley leaves • veggie salt
Finally, add a piece of butter, chopped parsley to the soup and add salt.
Bon appetit!
