Wild Mushroom Soup with Home-made Pasta

Name: Wild Mushroom Soup with Home-made Pasta (Zupa ze świeżych grzybów)
Cuisine: Polish
Ingredients: 50 g/2 oz/1 cup dried mushrooms, preferably ceps; 1 carrot, roughly chopped; 1 parsnip, roughly chopped; ½ celeriac, roughly chopped; 1 large onion, roughly chopped; 15 g/½ oz/1 tbsp butter; 6-8 black peppercorns; juice of 1 lemon; sour cream and chopped fresh parsley or dill, to garnish; sour cream and chopped fresh parsley or dill, to garnish; sour cream and chopped fresh parsley or dill, to garnish; 115 g/4 oz/1 cup plain (all-purpose) flour, plus extra for sprinkling; 1 egg, beaten; 2.5 ml/½ tsp salt; 15-30 ml/1-2 tbsp water

Zupa ze świeżych grzybów

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Rich and earthy, wild mushroom soups have been made in Poland since the Middle Ages. This fragrant version is served with sour cream, chopped fresh herbs and delicate flakes of home-made pasta, making it both sustaining and delicious.

Ingredients

50 g/2 oz/1 cup dried mushrooms, preferably ceps
1.5

Europe
Poland
Soup
Vegetarian
Eastern Europe

Method

Rinse the dried mushrooms, then place in a large pan with the water, heat until warm and leave to soak for 30 minutes.
Bring the pan to the boil. Cover and simmer for 25-30 minutes, or until the mushrooms are soft. Strain the stock into a clean pan, reserving the mushrooms.
Meanwhile, make the pasta. Sift the flour into a large bowl, then make a well