POLISH MUSHROOM SOUP (CHRISTMAS RECIPE)

Polish Mushroom Soup (Christmas Recipe) image

Provided by @MakeItYours

Number Of Ingredients 12

35 g dried porcini mushrooms
1 onion (peeled)
1 medium carrot (peeled)
40 g celery root piece (peeled)
6 sprigs fresh parsley
2 allspice berries
2 tsp butter
1 l vegetable stock
250 ml water (for cooking the porcini)
Sour cream for serving
Sea salt and pepper to taste
70 g lazanki/quadretti pasta

Steps:

To prepare the mushrooms soak them in a little water for 3 minutes then rub with your fingertips to remove any grit and rinse the mushrooms thoroughly. Place in a pot and add 250 ml/1 cup of water. Cover and bring to the boil then lower the heat and simmer for 30 minutes. (In the meantime boil the pasta according to the packet instructions).
Remove from the heat and pour the mixture through a fine mesh sieve making sure you reserve the liquid. Chop the mushrooms finely. In a small pan heat up the butter and fry the mushrooms for 4-5 minutes stirring often.
While the mushrooms are cooking make the broth. To the pot add the vegetables, parsley, allspice berries and vegetable stock. Cover and bring to the boil then turn the heat down and simmer for 40 minutes. Using a slotted spoon lift the vegetables out of the pot (you won't need them anymore).
Using a fine mesh sieve pour in the liquid from cooking the mushrooms and adjust the seasoning. Add the fried mushrooms, bring the soup to the boil again and simmer, covered, for 10 minutes.
Remove from the heat, adjust the seasoning if needed (add 1 tablespoon of soy sauce if using) and serve with the pasta and sour cream.