Should I use fresh mushrooms
Mushroom Noodle Soup with Vermicelli or Macaroni
· 1/8-1/4 pounds or 56-113 Grams mushrooms
· 1-2 onions
· ¼ pounds macaroni or, 1 1/3 glasses flour for the noodles
· (12 potatoes)
· 2-3 bay leaves
· Greens
· 2 carrots
· 1 celery root
· 1 parsley root
· 1 leek
· 10-15 allspice berries
· 1-2 spoons oil
· Black pepper
Boil the dried mushrooms with 1 onion and a little allspice. Strain the bouillon and finely chop the mushrooms. Fry 1 finely chopped onion in 1 spoon of sunflower or nut oil, add the mushrooms, barely fry them, and dilute with mushroom bouillon. Meanwhile, drop homemade noodles or Italian macaroni into boiling water, drain in a colander, and rinse with cold water. Let the mushroom bouillon come to a boil, then add the noodles and cook until done. To serve, sprinkle with greens. Potatoes, boiled separately, maybe to these noodles.
(Molokhovets 1992, 550)
Molokhovets, Elena. 1992. Classic Russian Cooking: Elena Molokhovets' A Gift to young housewives. 2nd. Translated by Joyce Toomre. Bloomington: Indiana University Press.
See it's easier for me to get fresh mushrooms, but what kind of modifications to the recipe would I have to make if I did use fresh mushrooms instead of dried ones.
· 1/8-1/4 pounds or 56-113 Grams mushrooms
· 1-2 onions
· ¼ pounds macaroni or, 1 1/3 glasses flour for the noodles
· (12 potatoes)
· 2-3 bay leaves
· Greens
· 2 carrots
· 1 celery root
· 1 parsley root
· 1 leek
· 10-15 allspice berries
· 1-2 spoons oil
· Black pepper
Boil the dried mushrooms with 1 onion and a little allspice. Strain the bouillon and finely chop the mushrooms. Fry 1 finely chopped onion in 1 spoon of sunflower or nut oil, add the mushrooms, barely fry them, and dilute with mushroom bouillon. Meanwhile, drop homemade noodles or Italian macaroni into boiling water, drain in a colander, and rinse with cold water. Let the mushroom bouillon come to a boil, then add the noodles and cook until done. To serve, sprinkle with greens. Potatoes, boiled separately, maybe to these noodles.
(Molokhovets 1992, 550)
Molokhovets, Elena. 1992. Classic Russian Cooking: Elena Molokhovets' A Gift to young housewives. 2nd. Translated by Joyce Toomre. Bloomington: Indiana University Press.
See it's easier for me to get fresh mushrooms, but what kind of modifications to the recipe would I have to make if I did use fresh mushrooms instead of dried ones.