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Noodle soup with dried mushrooms

Noodle Soup with Dried Mushrooms

A wonderful, very nourishing soup. Have you ever had noodles with mushrooms? Let me share a recipe for homemade noodles — incomparably better than store-bought. I picked it up in the countryside: I was visiting, and the neighbors were holding a memorial dinner, so they invited me over. Out in the village these things are simpler — the whole village gathers to remember someone, and no one skimps on the spread. Somehow it just comes together more easily. Take these noodles, for instance — you can make them yourself, and the dish is none the worse for it.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Onion

Dried mushrooms

100

Carrots

Sour cream

0.5

Peppercorns

Flour

Fresh herbs

Bay leaf

Eggs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 11 g

Fats 22 % 8 g

Carbohydrates 49 % 18 g

192 kcal

GI: 22 / 0 / 78

Cooking method

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First, knead a stiff dough from flour, eggs, salt, and water — like pasta dough, even stiffer. Roll it out into a thin sheet (almost paper-thin) and cut it into noodles with a knife. Feel free to get creative and cut them thin or thick, long or short, however you like. Lay the cut noodles out to dry under a towel. Soak the mushrooms for an hour to an hour and a half, then boil them in the same soaking water. Strain off the broth, let the mushrooms cool, and slice them into strips. Sauté the chopped onion and grated carrot in vegetable oil, then add the mushrooms. Add the sautéed vegetables and mushrooms to boiling salted water, let it come back to a boil, and drop in the homemade noodles. Cook only briefly, or they'll go mushy. Serve with sour cream. By the way, this dish is meat-free — great for a fast, naturally without the sour cream.