Mushroom soup and pasta casserole
To prepare this pasta casserole, you need to cook mushroom soup.
Ingredients
Servings 6- penne pasta - 500 g
- cheese
- champignons - a handful
- garlic - 2 teeth
- thyme
- white dry mushrooms - 20 g
- onion - 1 pc.
- celery - 1 stalk
- champignons - 1 kg
- butter - 50 g
- olive oil
- chili dry flakes - a pinch
- flour - 75 g
- cream - 80 ml
- cheese - 50 g
Cooking
Step 1
Pour dry mushrooms with boiling water for 5 minutes. Coarsely chop the onion, celery and mushrooms. Melt the butter in a heavy bottomed saucepan, add the olive oil, chili and flour. Add onion and celery. Cook for a couple of minutes.
Step 2
Add champignons, simmer for 20 minutes. Pour hot broth (1.5 l).
Step 3
Add dried mushrooms. Bring to a boil and cook for 15 minutes.
Step 4
Add cream and grated cheese. Beat with a blender.
Step 5
Boil pasta. Pour half of the soup into the saucepan with pasta, mix and pour into a baking dish. Sprinkle with grated cheese. Finely chop the remaining mushrooms and garlic, add thyme leaves, mix. Bake 30 min. (170 degrees).
Step 6
Enjoy your meal!