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Morliny-style soup with dried mushrooms, sausage with pasta

50 min

After mushroom picking, it’s time for a soup with pasta and sausage. Straight from the woods unto your plate!


  • Half a pack of chicken breast sausage from Morliny (one, long sausage)
  • 40–50 g (1.4–1.8 oz) of dried boletus or bay boletus mushrooms
  • 200 g (7 oz) of tagliatelle pasta
  • 2 stalks of celery
  • 1 carrot
  • 1 onion
  • 2 litres of broth
  • 1 teaspoon of dried thyme
  • 1 teaspoon of powdered garlic
  • 2 tablespoons of sour cream
  • Salt and pepper to taste
  • A bunch of chopped parsley
  • 3 pieces of allspice
  • 1 bay leaf
  • Frying oil


Step 1

Pour the mushrooms with boil and set aside. Slice the sausage. Dice the onion and carrots. Slice the celery. Cut the soaked mushrooms in strips.

Step 2

Use a large pot to heat the olive oil and brown the sausage. Add the onion and celery, and fry them until the onion is soft. Add the mushrooms (along with the water) and pour in the broth. Add dried thyme, allspice, bay leaf, and garlic. Cook everything covered for 20–30 minutes on medium power.

Step 3

Use a separate bowl to mix the sour cream with one tablespoon of hot soup. Mix everything with the soup. Add chopped parsley and season with salt and pepper. Serve the soup with cooked pasta.