Homemade mushroom broth noodle soup
Description
This recipe won't take much time. Rinse dried mushrooms and soak them in cold water for 3–4 hours (1 liter of water per 1 kg of mushrooms). Place the swollen mushrooms together with the soaking water into a pot and boil without salt until fully cooked. If you're using fresh mushrooms, you can boil them immediately without soaking. Now let's prepare the noodles. Take half a cup of water, eggs, and salt. Mix them well. Gradually pour the mixture into flour and knead a firm dough. Wrap the dough in a cloth and let it rest for 20–30 minutes. Once rested, roll it out into a layer 1–1.5 cm thick and cut into strips 3–4 cm wide. Then slice the strips into noodles. Sprinkle the noodles with flour and let them dry slightly. While the noodles are drying, cut the vegetables—carrots and onions—into fine julienne strips and sauté them in oil. Strain the mushroom broth, add the sautéed vegetables to it, and bring to a boil. Then add the noodles to the boiling broth. If the noodles are too floury and you want a clear soup, briefly rinse them under hot water while placed in a colander. Season the soup with pepper and salt to taste. It's better not to add bay leaf, as its aroma may overpower the mushroom flavor. Cook everything until done, stirring gently to avoid breaking up the noodles. Just before serving, sprinkle the soup with fresh herbs and serve with sour cream. Serve with herbs and sour cream.