Mushroom Soup

Description

This is one of my favorite autumn-winter soups with porcini mushrooms flavour and satisfying combination of vegetables and noodles.

 Ingredients

(for the 3 l pan)
5 chicken wings
30 g dried porcini
2 medium potatoes
1 medium carrot
Fine noodles
Salt
Spices to taste

Instructions

1) Preparation of the broth made from chicken wings. Put the chicken wings into a pan with 3 l cold water. Bring to a boil, removing scum. Simmer for 35 minutes. Salt and simmer for another 10 minutes. Remove the wings.

2) In a separate bowl pour boiling water (about 200 ml) over the mushrooms (half an hour before the end of cooking the broth).

3) Cut the potatoes into small cubes. Chop the carrots. Put the potatoes and carrots into the boiling broth and cook for 5-7 minutes.

4) Chop the soaked mushrooms and add to the broth. Cook for 20 minutes.

5) Meanwhile, clean the chicken wings from the skin, remove the meat from the bones and add to the soup for 5 minutes before the end of cooking.

Pasta can be added to the soup for 3-5 minutes before the end of cooking (see the instructions on the package) or can be cooked separately and added just before serving. 

Tip: You can use croutons instead of noodles.