- honey agaric - 0.5 Kilogram
- pasta - 200 Grams
- potatoes - 2-3 pieces
- onion - 1 piece
- salt, pepper - - To taste
We very much like to collect mushrooms, so in autumn we always prepare a bag of dried fruit. And in the winter of these dried drip we cook a delicious soup. I will not say that the soup was delicious - no, it's pretty ordinary, everyday. But it's delicious, very fragrant (the aroma of dried mushrooms is one of the most pleasant scents for me) and hearty. For a casual lunch - most that. I tell you how to make soup from dried drizzle. Before preparing this soup, you need to soak the mushrooms for a couple of hours to make them soft. However, in no case do not pour the water in which you soaked the mushrooms - it will remain for the broth. Therefore, it is highly recommended that the mushrooms be rinsed several times before soaking them. Put soft mushrooms in a separate plate. On olive oil fry the mushrooms for about half an hour. However, the roasting time can vary depending on the thickness of the plate, so fry the honey agar until it is 1.5 times smaller. Fried mushrooms are thrown into the already cooked water and set to cook. Add salt to taste. Finely chopped potatoes and onions are also added to the prepared soup. After 10 minutes add the pasta to the soup, cover with a lid and wait 15-20 minutes until the dish is completely cooked. Soup is usually served with sour cream. Bon Appetit! ;)
Servings: 5-7