Oma’s Mushroom Soup



15 minutes


35 minutes

Pasta Prep:

80 minutes (including rest)

Nutrition Information

Servings: 6

Calories per serving: 273 kcal

Calories per 100g: 68 kcal


100g Celeriac (Celery Root)

200g Carrot

100g Parsley Root

1/2 Leek

500g Porcini Mushrooms

1 boullion cube

1l Water

200ml Cooking Cream

2 tbsp Parsley


Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture.  The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.


To serve feel free to add another splash of cream.


Store in an airtight container in the fridge for up to 3 days.


Feel free to replace the leek with 1 onion.

The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.

Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.

For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

Fresh Pasta



20 minutes


60 minutes


10 minutes

Nutrition Information

Servings: 2

Calories per serving: 338 kcal

Calories per 100g: 301 kcal


125g Flour + more for dusting

1 Egg

20g Butter

3 tbsp Water



Put the flour into a bowl, add a dash of salt and make an indent in the flour. Add the egg and butter into the indent, then start to mix the flour into the middle with a fork. Once a crumb like texture has been achieved, start to use washed hands to kneed the dough, adding tbsp of water at a time. Keep kneeding until a a smooth dough forms, roll into a ball and let rest for about 30 minutes.

Dust a work surface with flour and roll out the dough. Cut it into strips of about 1 cm and then cut the strips into triangles. Put them on a tea towel, dust with more flour and let dry for at least 30 minutes.


Cook the pasta in boiling salted water for 10 minutes.


Store for up to 3 days in an airtight container in the fridge.


For a dairy free option feel free to add margarine or oil instead.