Yield: 12 servings
4 1/4 qt Cooking utensil
6 ea Polish shrooms (cepes,porcini
11 1/2 ea Shiitake mushrooms ??
92 oz Beef broth
5 ea Carrots, diced
5 ea Celery, diced
2 ea Onions, chopped
2 tb Parsley, chopped
1 lb Domestic shrooms, sliced
3 tb Fresh dill, chopped
1 tb Salt (omit if canned broth)
1/2 ts Black pepper
1/2 c Dried macaroni
2 tb Butter
2 tb Flour
1 c Sour cream
Soak dried shrooms in water for 4 hours. (if
In "large" pot simmer broth. Add carrots, celery, onions and parsley, cook
covered over low heat for 20 min.
Drain shrooms, save liquid. Cut shrooms into pieces slightly larger than
the diced veggies. Add shrooms and liquid to soup and simmer for 15 min..
Add sliced fresh shrooms, dill ,salt (if using homemade broth), and pepper
Bring soup to boil. Stirring constantly, add macaroni, reduce heat and cook
until macaroni is done.
Meanwhile, melt the butter in saucepan and blend in the flour. Add 2 table-
spoons of the sour cream, stir till blended. Combine with remaining sour-
When macaroni is done, add thickened sour cream to the soup, and stirring
constantly, simmer gently until it is completely incorporated, about 3 min.