Mushroom soup with lentils and buckwheat noodles
Description
You can cook this soup either in water or in broth. It's better to use black or brown lentils; red lentils are not suitable. You can use wheat pasta, but buckwheat pasta works especially well here. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
In a pan, simmer the mushrooms sliced into strips in clarified butter. When the mushroom juice has evaporated, add the onion and carrot, and sauté everything together.
- 2
Step 2
Add the sour cream and simmer over low heat for about 5 minutes.
- 3
Step 3
Drop the lentils into boiling broth or water. Let them simmer for about 10 minutes, then add the diced potatoes. Cook until the lentils are almost done.
- 4
Step 4
Add the vermicelli, previously toasted on a dry skillet for a couple of minutes. Bring to a boil.
- 5
Step 5
Add the sautéed mushrooms, salt, bay leaf, black pepper, and a little dill. Cover with a lid, turn off the heat, and let the soup steep for about 15 minutes.
- 6
Step 6
Serve the soup hot. Very tasty with black bread and garlic.