Mushroom soup with specks

Ingredients for 4 servings:

• 6 porcini mushrooms, dried
• 1 bunch of soup vegetables
• 1 large onion(s)
• 1 tbsp butter
• 1 tbsp lemon juice
• 8 peppercorns
• Salt
• 2 liters of water
• 100 g flour
• 1 egg(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

Traditional Polish cuisine

Rinse the mushrooms thoroughly, pour warm, boiled water over them, and set aside for 3 hours. Peel and wash the vegetables. Cook the mushrooms in the soaking water. When they are soft, add the vegetables, butter, salt, and peppercorns. Cook for another 30 minutes. Then strain the vegetable broth (you won’t need the vegetables anymore) and cut the mushrooms into thin strips. Prepare the Fleckerl: Sift the flour onto a pastry board, add 1 egg, a pinch of salt, and 1-2 tablespoons of water. Knead the dough into an elastic mass. Divide into two portions, roll out thinly, dust with flour, and let stand to dry. Dust the dried dough with flour again, roll up, cut into 1 cm wide strips, and then into squares. Place the Fleckerl in boiling, salted water and cook. Remove with a slotted spoon, rinse with hot water, and let drain. Bring the strained soup back to a boil, add lemon juice, sliced ​​mushrooms and separately cooked dumplings to the soup.