Soup from dried porcini mushrooms

4 servings

40 minutes

The simplest, most wonderful recipe - one of those that were available to our grandmothers: porcini mushrooms, vegetables and vermicelli.

Energy value per serving

• Calories: 228.6
• Proteins: 8.9g
• Fats: 1.7g
• Carbohydrates: 45.5g

Ingredients

• Water: 4 glass
• Onion: 1 head
• Dried porcini mushrooms: 60 g
• Carrot: 1 pc
• Potato: 4 pc
• Vermicelli: 100 g
• Salt: to taste
• Spices: to taste

Cooking steps

1. Soak the mushrooms for 10-15 minutes until they swell. Then drain the water.

   Required ingredients:

   • Dried porcini mushrooms: 60 g
   • Water: 4 glasss

2. Grate the carrot on a coarse grater and chop the onion. Sauté in olive oil.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head

3. Put the mushrooms in boiling water.

   Required ingredients:

   • Dried porcini mushrooms: 60 g
   • Water: 4 glasss

4. Add the fried carrots with onions.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head

5. Clean, cut the potatoes, and put them in the pot.

   Required ingredients:

   • Potato: 4 pieces

6. Boil for 15–20 minutes.

7. Add pasta (noodles) by eye, to taste.

   Required ingredients:

   • Vermicelli: 100 g

8. Add salt, spices, and herbs to taste.

   Required ingredients:

   • Salt:  to taste
   • Spices:  to taste

9. Turn off the fire and let it steep for 10-15 minutes.