Ingredients // Vegetables

Soup with mushrooms and Farfel

  • Ghee - 50 grams
  • chicken - 1 Each
  • Eggs - 3 pieces
  • mushrooms - 250 grams
  • wheat flour - 2 cups
  • Carrots - 1 Each

1. Prepare Farfel.Divide the egg into the sifted flour, add the salt and knead the dough (dough should be cool).Water to add no more than one shell.2. Plastic film cover with the dough for about an hour and give it to stand.Then, on a coarse grater rub the dough.To dries, gently rubbed Farfel decompose.Pieces of finished Farfel that stuck neatly separated.3. Chicken broth boil.Add the chicken to the cleaned carrots and onions, add the parsley, sweet pepper, bay leaf and parsley.4. Clean the carrots and cut into julienne it, two or eight pieces cut mushrooms.5. In the melted butter fry mushrooms, a large fire.Then reduce to a minimum the fire, and about thirty-five minutes the mushrooms still languishing.Mushrooms move the to the side, and here spasseruem carrots.6. chicken broth to get, add mushrooms to the broth and then throw Farfel here.Boil for fiv

e minutes to seven, adding carrot at the end of cooking.We can serve.

Servings: 6