Vegetable soup with mushrooms

1. 

dried mushrooms 1 oz (25 g)

Soak the mushrooms in water.

2. 

potatoes 7 oz (200 g) • carrots 7 oz (200 g) • parsley 2.75 oz (80 g) • celery 2 oz (60 g)

Peel the vegetables and wash. Cut potatoes, celery and parsley into smaller cubes, carrots in rings.

3. 

unsalted butter 1.5 oz (40 g) • onion 2 oz (60 g)

Peel and cut the onion and fry it in butter.

4. 

ground black pepper 0.5 tsp • crushed cumin 0.5 tsp

Add spices and warm it up ...

5. 

Add vegetables, fry for a while.

6. 

Add drained mushrooms ...

7. 

water 1.9 quart (1800 ml)

... and boiled water.

8. 

salt 2 tsp

Add salt and cook under a cover for 20 minutes.

9. 

chicken egg 1 pc • potatoes 2.75 oz (80 g)

Peel a potato, wash it and grate it finely. Whip the eggs in a bowl and stir in the potatoes.

10. 

all-purpose flour / plain flour 1 oz (30 g)

Add flour and prepare thinner dough.

11. 

Rub the dough through a dumpling (halusky) sieve into the soup. Cook for 5 minutes ...

12. 

garlic 2 cloves

... and season with the cleaned, pressed garlic.