Zupa grzybowaPolish mushroom soup

• 50 g1.75 oz dried wild mushrooms: borowiki (porcini) and podgrzybki (bay boletes)
• 500 ml2 cups cold water, for soaking
• 1.5 l6 1/3 cups water
• 2 carrots, peeled
• 1 large parsley root (pietruszka) or parsnip, peeled
• 100 g3.5 oz celeriac (celery root), peeled, in one piece
• 1 leek, cleaned, halved lengthwise
• 2 bay leaves
• 3 allspice berries
• 8 black peppercorns
• 1 onion, finely chopped
• 2 tbsp oil (for Christmas Eve) or butter
• 1/2 tsp dried marjoram
• 1 pinch dried lovage (lubczyk), optional
• 1-2 tbsp lemon juice, to taste
• salt and black pepper, to taste
• 200 g7 oz łazanki (small square egg noodles) or other short flat egg noodles
• 2 tbsp parsley leaves, chopped, optional

Method

1. 1

   1. The night before, rinse the dried mushrooms quickly under cold water to remove dust, put them in a bowl with the 500 ml (2 cups) cold water, cover and leave to soak overnight.

2. 2

   2. Lift the mushrooms into a pot. Slowly pour in the soaking water, stopping before the sandy sediment at the bottom of the bowl. Add the 1.5 l (6 1/3 cups) water, cover and simmer very gently for 25-30 minutes, until the mushrooms are soft.

3. 3

   3. Add the carrots, parsley root, celeriac, leek, bay leaves, allspice and peppercorns and simmer for 30 minutes more.

4. 4

   4. Meanwhile, soften the onion in the oil or butter over medium-low heat for 6-8 minutes, until golden. Stir it into the soup with the marjoram and lovage and simmer for 10 minutes.

5. 5

   5. Lift out the mushrooms and one carrot with a slotted spoon. Strain the broth through a fine sieve, or one lined with a cloth, so that it is clear and free of grit. Discard the remaining vegetables.

6. 6

   6. Slice the mushrooms into strips (leave small ones whole), dice the carrot, and return both to the clear broth.

7. 7

   7. Season with salt and pepper, then add the lemon juice a tablespoon at a time until the soup tastes bright but not sour.

8. 8

   8. Cook the łazanki separately in salted water and drain. Put a portion of noodles in each bowl, ladle the hot soup over and scatter with parsley.