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Dried Wild Mushroom Soup with Łazanki (Square Noodles)
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Source: https://recipheon.com/en/recipes/soups/dried-wild-mushroom-soup-with-lazanki-square-noodles
About this recipe
Dried porcini soup with łazanki noodles has a deep, earthy flavor and a lightly creamy broth. The mushroom soaking liquid goes into the pot after thorough straining, preserving its aroma while removing fine grit. Carrot adds a gentle sweetness, and the pasta cooks directly in the broth. Temper the small portion of sour cream with hot soup first so it blends in smoothly. The recipe makes four generous portions to serve as soon as the noodles are cooked. Allow about 2 hours and 15 minutes in total, including an hour for soaking the mushrooms.
Ingredients
Four portions of soup
40 g dried porcini mushrooms from a trusted store
750 ml water for soaking the mushrooms; use the strained liquid in the soup
1 l unsalted vegetable broth, ready to use
150 g carrot, weighed after peeling
100 g onion, weighed after peeling
150 g dry łazanki (square egg noodles)
100 g sour cream (18% fat)
20 g butter (82% fat)
1 bay leaf
2 whole allspice berries
4 g salt
0.5 g ground black pepper
5 g parsley
Steps
Briefly rinse the mushrooms in a sieve, transfer them to a bowl and cover with 750 ml lukewarm water. Soak for about 1 hour, until soft enough to slice. Reserve all the soaking water for making the broth.
Lift out the mushrooms with a slotted spoon and cut the larger pieces into strips. Pour the liquid into a pitcher through a fine-mesh sieve lined with a double layer of cheesecloth or a paper filter to catch sand and fine debris; do not discard the strained broth. Finely dice the onion and cut the carrot into thin half-moons. Chop the parsley and set it aside for serving.
AI-generated Melt the butter in a pot that holds about 4 l over medium-low heat. Add the onion and cook for about 6–8 minutes, stirring, until softened and translucent, without much browning. Add the carrot and sliced mushrooms and cook for about 2 minutes more.
AI-generated Pour in the strained soaking liquid and all the vegetable broth. Add the bay leaf and allspice, bring to a boil, then reduce the heat. Simmer with the lid slightly ajar for about 30–35 minutes, until the mushrooms are tender and the carrot is easily pierced with a fork. If the mushrooms are still firm, cook them longer before adding the pasta. Remove the bay leaf and allspice berries.
Add the dry łazanki directly to the gently bubbling soup and stir so they do not stick to the bottom. Cook for the time given on the package, usually about 8–12 minutes, stirring occasionally, until the noodles are tender but not overcooked. Keep the pot without a lid and maintain a gentle simmer.
Put the sour cream in a small bowl and stir until smooth. Gradually add three small ladles of hot soup, stirring thoroughly after each addition. Reduce the heat under the pot to its lowest setting and pour in the tempered sour cream in a thin stream, stirring the soup. Heat for about 2–3 minutes more, without bringing it to a vigorous boil, until the broth is evenly creamy.
AI-generated Add the salt and ground pepper and stir. Ladle the hot soup into four deep soup plates, dividing the noodles, mushrooms and carrot evenly. Sprinkle with the chopped parsley and serve immediately, as the pasta will continue to absorb the broth while the soup stands.
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