Mushroom soup with homemade noodles

Mushroom soup with homemade noodles

Ingredients

• 1 egg,
• 500 g flour
• 500 g of forest mushrooms, better than white ones,
• 1 stalk of leek,
• 2 carrots,
• 2 tbsp. tablespoons of vegetable oil
• 4 tbsp. spoons of chopped greens,
• salt, ground black pepper.

Directions

1. Sift flour onto a work surface, collect in a slide, make a depression. Beat in an egg, add a pinch of salt, pour in 250 ml of cold water and knead the dough. Knead for 15-20 minutes. Wrap in plastic and refrigerate for 1 hour.
2. Roll out the dough into a thin layer, cut into strips, sprinkle with flour, put on a baking sheet lined with baking paper, and dry in a preheated and turned off oven.
3. Sort the mushrooms, peel, wash and chop. Put in a saucepan, pour 2 liters of water and cook for 1 hour over low heat. Strain, collect broth.
4. Peel the leeks, wash, cut the white part into rings, the green part into strips. Wash carrots, peel, cut into slices.
5. Heat vegetable oil in a frying pan and fry vegetables for 5 minutes.
6. Put the broth on the fire again and bring to a boil. Add fried vegetables, noodles and cook for 5 minutes.
7. Add mushrooms, season with salt and pepper and cook for another 5 minutes. Pour into plates, add chopped herbs to each and serve.
8. Put greens in a bowl of soup.