Polish Christmas mushroom soup
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Polish Christmas mushroom soup
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 20 g ceps dried
- 500 ml broth mushroom or vegetable
- 100 g lazanki or other small pasta
- 100 g cream
- 1 tsp parsley chopped, for serving
- salt & pepper
Instructions
- Cover dried ceps with water in a medium pot (3l) and soak them for at least 3 hours or overnight.
- Add the broth to pot. Cook for 15 minutes.
- Cook pasta in the separate pot al dente.
- Remove the cooked mushrooms from the water with a skimmer spoon and cut them into small pieces. Put them back in the pot.
- Add cooked pasta and cream.
- Cook it for another 5 minutes. Add parsley and serve immediately.
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