Rich soup from dried porcini mushrooms: can be eaten in Lent

If you prepared dried porcini mushrooms in the fall, now is the time to cook with them. This product is the perfect base for a delicious rich soup. Moreover, it can be used even during the Lenten season, which began this week.

The idea of cooking soup from dried porcini mushrooms was published on the Instagram page of food blogger Victoria with the nickname cook_with_me_at_home.

Ingredients:

• dried porcini mushrooms - 70 g
• onion - 1 pc
• carrot - 1 pc
• vegetable oil - 3 tbsp
• water - 1.5 liters + 600 ml for soaking
• salt - to taste
• green onions - for serving
• boiled noodles/small pasta - for serving

Method of preparation:

1. Pour 600 ml of cold water over the mushrooms and set aside for several hours, preferably overnight.

2. Finely chop the onion.

3. Grate the carrots on a coarse grater.

4. Heat the oil in a saucepan over low heat.

5. Add the carrots and onions and stir until soft.

6. Strain the mushrooms (do not pour out the drained water, additionally strain it through a fine sieve with cheesecloth) and chop finely. Cut finely, because the mushrooms will increase in volume during cooking.

7. Add the chopped mushrooms to the soft vegetables, stir, and cover with water. Stir and add salt to taste.

8. Add the water drained from the mushrooms and bring to a boil.

9. When it boils, remove the foam if necessary, cover, reduce the heat to low, and cook for 1 hour.

10. Put the boiled noodles on a plate, pour the mushroom soup, and add finely chopped green onions if desired.