Mushroom soup with galuska pasta
- 500 g button mushroom
- 1 onion
- 1 egg
- 1,5-2 liters chicken stock
- oil, salt and pepper
Dice the onion and fry gently, then add the sliced button mushrooms. Fry until the mushrooms release their juices (3-4 minutes). Take off the heat and sift over a little flour to thicken, stirring constantly. Return the pan to the heat and cook for one minute, stirring all the time. Slowly add the stock or water.
Make the galuska pasta dough (beat the egg, add flour until you have a thickish paste). Push the mixture with a wooden spatula through the back of a large grater to create little pasta chunks into the soup.
Leave to cook for one minute and turn off the heat. Garnish with freshly-chopped parsley.