Made especially for Christmas, with dried mushrooms and served with lazanki (or bow tie pasta)! This soup is very creamy and flavourful. Give it a try!
I hope you enjoy!
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50 g of dried mushrooms
1 parsley root
1/4 of a celery root
1/4 cup of heavy whipping cream
250 g of lazanki (pasta)
Rinse the dried mushrooms very well to get rid of any dirt and sand. Place them in a bowl and cover with around 3 cups of boiling water. Let it soak for minimum 2 hours. Transfer the a medium pot, add another cup of boiled water and cook on medium low for an hour.
In the same time wash and peal off all the vegetables and place them in another pot. Add bay leaf, all spice, peppercorns and salt. Cover with around 6 cups of water and cook on medium low heat for around an hour.
When the mushrooms are ready and soft strain them, reserving the liquid. Let them cool a little bit and then cut them into small pieces.
When the vegetables are ready strain them reserving the stock.
Into a larger pot add the mushroom stock, vegetable stock and the chopped mushrooms. Check for seasoning and cook on low for additional 20 min.
Add few tbs of the soup to the cream, stir and slowly add to the soup constantly mixing. Give it another 5 min and it is ready.
Serve it with lazanki ( or bow tie pasta) and freshly chopped parsley.