Mushroom noodle soup

Prepare the ingredients according to the list. It is better to use royal mushrooms instead of ordinary white ones, as they have a richer taste. You will need about 50 grams of dried mushrooms, which should be soaked in a liter of room temperature water for a couple of hours. Then strain the resulting infusion and rinse the mushrooms. If using frozen mushrooms, there is no need to thaw them beforehand, but if they are already thawed, it will reduce the cooking time. Instead of leeks, you can use regular onions.

Thoroughly wash the leeks to remove any sand, cut off the green part of the stem (it can be frozen and used for making broth), and slice the white part into semi-circles. Peel the carrots and cut them into thin strips, and cut the mushrooms into random-sized pieces.

Heat oil in a pot with a thick bottom, in which the soup will be cooked. Sauté the leeks and carrots for a minute, then add the mushrooms and sauté for another 2-3 minutes.

Pour the broth into the pot and bring it to a boil. Reduce the heat to medium and simmer for 10 minutes. You can use any type of broth: vegetable, chicken, or mushroom infusion if using dried mushrooms. In this recipe for mushroom soup, vegetable broth made from carrots, leeks, broccoli stems, and spices was used.

Boil water separately and cook the noodles according to the instructions on the package until al dente. Drain the noodles and add them to the pot of soup. Turn off the heat and let it sit for a couple of minutes before serving.

Mushroom noodle soup is ready. Enjoy your meal! If desired, you can sprinkle the soup with chopped herbs and serve it with a spoonful of sour cream or thick yogurt.