- 2-4 tbsp dried mushrooms (use your favorite, it’s nice to mix different sorts)
- 200 g (7 oz) fresh mushrooms (sliced)
- 1 onion (chopped)
- 1 tbsp butter
- 1l mushroom bouillon
- Salt and pepper (black and white)
- 0.5-1 dl (2-3 fl oz) milk
- 200g (7 oz) boiled pasta
-
- Rince the dried mushrooms in cold water. Put them in a cup and fill up with boiling water. Cover and leave for 1-2 hours.
-
- Stir fry onion and 1-2 fresh mushrooms with butter.
-
- Add bouillon and boil on low heat for 20-30 minutes.
-
- Remove the onion and mushrooms.
-
- Add the liquid from the previously prepared cup, slice the previously dried mushrooms and the rest of the fresh mushrooms. Salt and pepper to taste. Boil on low heat for another 30-60 minutes, untill all the mushrooms are soft and the taste of the soup really comes out. Add the milk and maybe 1-2 tsp of red wine.
-
- Serve the soup with pasta. You can add some cream if you want a more full taste.