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Morliny-style mushroom soup with sausage and noodles
40 min
Easy
Mushroom soup with sausage — more than just a soup that you can eat to your heart’s content.
If you think that a mushroom soup with sausage cannot surprise you anymore, you surely haven’t tried our cream with the Podwawelska sausage. This is a recipe that was created under the influence of the moment when a friend said that nobody’s going to be full after eating some soup… Oh, really?
The soup is more than just a sum of its parts. The sausage, button mushrooms, and short pasta will do the job, saving you the trouble of preparing a second course. Our creamy mushroom soup with sausage is the creme de la creme of any soup you have ever tasted.
Ingredients
- Half a pack of Podwawelska sausage from Morliny (one, long sausage)
- 500 g (1.1 lb) of button mushrooms
- 200 g (7 oz) of short pasta
- 1 onion
- 3 cloves of garlic
- Half a cup of 30% fat, sweet cream
- 2 litres of broth
- 3 pcs of allspice
- 3 bay leaves
- Frying oil
- A bunch of chopped parsley
- Salt and pepper to taste
Preparation
Step 1
Cut the button mushrooms in quarters or slices. Slice the sausage. Dice the onion and chop the garlic.
Step 2
Salt the water and cook short pasta al dente in it. At the end of cooking, season the soup with salt and pepper for flavour. Add the pasta, cream, and chopped parsley. Heat it up for another 5 minutes and serve it.
Step 3
Salt the water and cook short pasta al dente in it. Finally, season the soup with salt and pepper. Add the pasta, cream, and chopped parsley. Heat it up for another 5 minutes and serve it.
