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.
gee
1 person made this
Ingredients
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
Method
Prep:10min ›
Cook:50min ›
Extra time:8hr ›
Ready in:9hr
- Rinse mushrooms very well, transfer into a bowl and cover with boiling water. Leave overnight.
- 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.
- Add stock cube, stir to dissolve and cook for another 15 minutes.
- 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.
- In a separate pot, cook pasta in boiling salted water until al dente. Drain pasta and add to the soup.
- Serve with freshly chopped parsley.
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