Mushroom soup with pasta

    9 hours

    A simple recipe for Polish-style dried mushroom soup with pasta. Best to use dried porcini mushrooms, as I think these have the best flavour and aroma.

    1 person made this

    Serves: 4 

    • 300g dried wild mushrooms (such as porcini)
    • boiling water, as needed
    • 3 allspice berries
    • salt and pepper to taste
    • 1 vegetable stock cube
    • 1 tablespoon plain flour
    • 1 tablespoon butter
    • 2 tablespoons single cream
    • 100g wide or short pasta
    • freshly chopped parsley leaves, to serve

    Prep:10min  ›  Cook:50min  ›  Extra time:8hr  ›  Ready in:9hr 

    1. Rinse mushrooms very well, transfer into a bowl and cover with boiling water. Leave overnight.
    2. Transfer mushrooms with soaking water into a stock pot; bring to the boil over medium heat and cook until soft, about 30 minutes. Add allspice berries, salt and pepper.
    3. Add stock cube, stir to dissolve and cook for another 15 minutes.
    4. In a small pan, melt butter and stir in flour. Cook for a couple of minutes, stirring, until well combined and thick. Add to the soup and pour in the cream, stirring continuously.
    5. In a separate pot, cook pasta in boiling salted water until al dente. Drain pasta and add to the soup.
    6. Serve with freshly chopped parsley.

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