How to make mushroom noodles with celeria

You’ll need
    • soup noodles with dried mushrooms:
  • 200g dried porcini mushrooms;
  • 200g celery root;
  • 1 medium-sized carrot;
  • 2 potatoes;
  • 1 bulb;
  • 2 garlic cloves;
  • parsley and dill greens;
  • black pepper peas;
  • salt;
  • 1.5 cups of noodles.
  • Household mushroom noodles:
  • 150 g dried mushrooms;
  • 250 g fresh or frozen champignons;
  • 1 small carrot;
  • 0.5 celery root;
  • 1 bulb;
  • salt;
  • allspice;
  • ground black pepper.
  • For homemade noodles:
  • 1 cup flour;
  • 0.75 cup cold water;
  • 1 egg;
  • 0.5 teaspoon salt.

Very tasty and simple it turns out a soup of dried porcini mushrooms. Pour them with cold water and put the pan on the stove. Bring the liquid to a boil, lull the heat and cook the mushrooms for a few minutes. Extract them from the broth, finely slice and lower them again into a boiling decoction.


Slice the bulb with half rings, grind garlic. Cut carrots and celery into straws, and peeled potatoes into small cubes. Put the vegetables in the boiling broth, add salt and pepper with peas. Cook the soup for about 3 minutes and put the noodles into it. The readiness of noodles is a sign that mushroom soup is ready. Pour it over plates and refill with sour cream and chopped parsley and dill greens. Serve with fresh rye or wheat bread.


A little more time will take cooking mushroom noodles at home. Cook the dough first. In a deep bowl, mix the flour, salt, egg and water, knead the moderately steep dough. Roll it out on a board filled with flour into a thin layer. Let the dough dry a little in the air and cut it into narrow ribbons with a sharp knife. Decide how much pasta you put in your soup. If some of the noodles remain unused, dry it well and remove it for storage.


In a pan of cold water, lay out the dried mushrooms, bring the broth to a boil and cook it for 7-10 minutes. Take the mushrooms out of the decoction, grind them and set them aside. Finely chop the celery root, bulb and carrot. Put the vegetables in the boiling broth and cook them for about 5 minutes, adding salt and allspice peas. Cut fresh or frozen champignons into thin plastics and lay them in soup together with dried mushrooms brewed in broth. Cook everything together for another 7-10 minutes.


In a separate saucepan, boil the water, add salt and boil the noodles. Drain the liquid. Ready mushroom soup refill with hot noodles, add sour cream and serve. If desired, sprinkle the noodles with chopped greens and freshly ground black pepper.

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