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.
Calories228.6kcal
Proteins8.9grams
Fats1.7grams
Carbohydrates45.5grams
1
Soak the mushrooms for 10-15 minutes until they swell. Then drain the water.
- Dried porcini mushrooms: 60 g
- Water: 4 glasss
2
Grate the carrot on a coarse grater and chop the onion. Sauté in olive oil.
- Carrot: 1 piece
- Onion: 1 head
3
Put the mushrooms in boiling water.
- Dried porcini mushrooms: 60 g
- Water: 4 glasss
4
Add the fried carrots with onions.
- Carrot: 1 piece
- Onion: 1 head
5
Clean, cut the potatoes, and put them in the pot.
- Potato: 4 pieces
6
Boil for 15–20 minutes.
7
Add pasta (noodles) by eye, to taste.
- Vermicelli: 100 g
8
Add salt, spices, and herbs to taste.
- Salt: to taste
- Spices: to taste
9
Turn off the fire and let it steep for 10-15 minutes.
