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Chicken soup with dried porcini mushrooms

Dried or fresh mushrooms will give a great taste of chicken broth. Takes time, but is a snap to prepare

You will need:

– 500 gr chicken (any part but better on the bone);

– 1 onion;

– 1 carrot;

– 50 grams dried or 200 grams fresh;

– fine vermicelli — ½ Cup;

– salt, pepper to taste;

– parsley, dill — 1 sprig per serving;

water — 2.5 liters;

– Bay leaf — 2 PCs;

– black pepper peas — 8 PCs;

– vegetable oil for frying.

Cook chicken broth with mushrooms in a pot of cold water put the chicken, half washed unpeeled onions, half a carrot, cut into cubes, the mushrooms, bring to a boil, remove the foam with a slotted spoon and cook over low heat for 1 hour.

In a pan fry the finely chopped onions and carrots, grated on a coarse grater (you can get fries).

Season with salt, add the noodles, browned vegetables, Bay leaf, pepper and simmer until cooked pasta (5-6 minutes). Allow to stand for 10 minutes.

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