Thickened Chicken Broth with Meat and Mushrooms
·Prepare the broth
Buy or make a good, strong chicken broth. If you're making it at home, strain it and cut the meat into smaller pieces.
Fry the onion and mushrooms
Melt butter in a pot and add the chopped onion to soften. After about five minutes, once it's lightly golden, add the chopped mushrooms. Fry for a further two to three minutes.
Add carrot and parsley root
Add the carrot and parsley root, coarsely grated. Cook together for about five minutes.
Flour and seasoning
Sprinkle the vegetables and mushrooms in the pot with flour and stir well, cooking for about two minutes. Season with salt, pepper and caraway seeds.
Add the broth
Pour in the cooled broth, stirring thoroughly so no lumps form. Let the soup simmer for about half an hour, stirring occasionally. Shortly before it's done, season with marjoram.
Cook the pasta or drop noodles
While the soup is simmering, cook your soup pasta – noodles, small bow-ties, drop noodles, whatever you like. Once cooked, drain and add to the soup only just before serving.
Serving
Stir the cooked pasta into the finished soup and serve. Garnish each plate with a little chopped fresh parsley.