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Mushroom Soup with Conchiglie

Mushroom Soup with Conchiglie
4 servings

300 g fresh or defrosted mushrooms (Swiss brown mushrooms, porcini mushrooms, girolles)

1 mid-sized onion bulb

1 mid-sized carrot

1 tbsp seed-oil

2 large potatoes

2 l water or chicken stock

2 bay leaves

3 peppercorns

200 g Makfa “Rakushechki” pasta (conchiglie) for soups and broths

4 tbsp sour cream for serving

a small bunch of dill

a small bunch of parsley


1 hour


Additional properties For kids


1. Wash mushrooms properly, blot them with a paper towel, chop coarsely and saute in a saucepan for 20-30 minutes to remove any remaining moisture.

2. Meanwhile peel onions and carrots. Cut onion into half-circles, carrot – into sticks. Heat oil in the skillet and saute onion and carrot for 7-10 minutes until golden brown. Place the mixture in the saucepan with mushrooms.

3. Peel potatoes, cut into thin sticks, place in a pot and cover with water or broth. Bring to a boil, add bay leaves, peppercorns, and salt, and cook for 10 minutes.

4. Place mushrooms and vegetables in the pot, bring to a boil again and cook for 5 minutes. Add pasta and cook for 4 more minutes. Serve the soup with sour cream chopped greens on top.

Cuisine Russian cuisine
Dish type Soups and Salads