Porcini mushroom soup in chicken broth

Your porcini mushroom soup will turn out to be much tastier, more satisfying and more aromatic if you cook it not in plain water, but in chicken broth, so I suggest doing so, and here is a suitable recipe for you.

Ingredients

• Dried porcini mushrooms - 100 Gram Chicken broth - 1.5 Liters Carrots - 2 Pieces Onions - 1 Piece Flat noodles - 100 Gram Fresh greens - 3 Tbsp. spoons (chopped) Vegetable oil - To taste (for frying) Ground black pepper - To taste Salt - To taste

Directions

1. Dried mushrooms should be soaked in water for a couple of hours before cooking. When the mushrooms are soaked, we put the broth on the fire and wait until it boils, then put the mushrooms in it and cook them for 10-15 minutes.
2. While the mushrooms are boiling, clean the vegetables and cut the carrots into slices and the onions into quarters. Fry carrots and onions in vegetable oil until soft. We put the vegetables in a saucepan for the mushrooms, cook for a couple of minutes, then add to the noodles and continue to cook the soup until it is ready. At the end, salt and pepper the soup, add fresh herbs, remove from heat and let the soup steep for a couple of minutes.
3. If you wish, you can add meat from broth to the soup, the taste will definitely not get worse from this.
4. Our soup is ready, all that remains is to pour it into plates and serve it to the table. Bon Appetit!