Chicken broth soup with porcini mushrooms
Description
I think everyone would agree that the most fragrant, delicious, and rich soup is made from white mushrooms, although every homemaker has her own way of preparing it. Since mushroom season is just around the corner, I'd like to share my version of making white mushroom soup with chicken broth at home. Of course, if you're really too lazy to prepare the broth separately, you can cook the soup in plain water, but the taste won't be the same. That's why I never mind spending an extra 40 minutes on making the broth—thanks to this white mushroom soup recipe with chicken broth, your lunch or dinner will truly be fit for a king. Serve hot in bowls and enjoy.
Instructions
- 1
Step 1
Dried mushrooms should be soaked in water for a couple of hours before cooking. Once the mushrooms have softened, place the broth over heat and wait for it to boil. Then add the mushrooms and cook them for about 10–15 minutes.
- 2
Step 2
While the mushrooms are boiling, peel the vegetables, slice the carrots into rounds, and cut the onion into quarters.
- 3
Step 3
Sauté the carrots and onions in vegetable oil until soft.
- 4
Step 4
Place the vegetables in the pot with the mushrooms, cook for a couple of minutes, then add to the noodles and continue cooking the soup until the noodles are done.
- 5
Step 5
At the end, season the soup with salt and pepper, add fresh herbs, remove from heat, and let it steep for a few minutes. If desired, you can add meat from the broth to the soup—the flavor will definitely not suffer.
- 6
Step 6
Our soup is ready, all that's left is to pour it into bowls and serve.