No. 2315 — Mushroom Noodle Soup with Vermicelli or Macaroni
English historical translation of Molokhovets recipe No. 2315 from the 1901 Russian cookbook, retaining original methods and measures.
Boil an eighth to a quarter pound dried mushrooms with roots, an onion, a bouquet of parsley, celery and leek, and a little allspice; strain and chop the mushrooms finely.
Fry a chopped onion in a spoonful sunflower or walnut oil, add the mushrooms, fry lightly and dilute with mushroom stock.
When boiling add homemade noodles or Italian macaroni; first blanch the pasta in boiling water in a colander and rinse cold, then simmer in the mushroom broth until tender.
Serve with herbs and optionally separately boiled potatoes.
To provide
⅛–¼ pound dried mushrooms 1–2 onions and an herb bouquet ¼ pound macaroni Or ½ glass flour for noodles Optional 12 potatoes | 2 carrots and 1 celery root 1 parsley root and a leek 10–15 allspice berries 2–3 bay leaves 1–2 spoonfuls oil Fresh herbs and black pepper |