Christmas Eve Mushroom Soup

• 2 pkg. imported Polish dried mushrooms
• 4 to 5 beef bouillon cubes
• 2 stems celery (whole)
• 1 onion, quartered
• 2 carrots (whole)
• 1/2 tsp. parsley flakes
• 1/2 tsp. caraway seed
• 10 peppercorns
• salt and pepper to taste
• 1 pkg. Kluski noodles

1. Soak mushrooms overnight in medium size bowl filled with water. Next day, strain mushrooms from liquid and rinse them thoroughly to remove sand, etc.
2. Cut in small pieces.
3. Strain the remaining liquid through coffee filters several times to remove sand and mushroom remnants.
4. Fill 8-quart pan 3/4 full of water and add mushroom liquid.
5. Bring to a boil and turn down to simmer.
6. Add beef bouillon cubes (about 4 to 5).
7. Add onion, celery sticks, mushrooms and carrots.
8. In a metal tea strainer, add parsley flakes, caraway seed and peppercorns; close top and let steep in soup mixture while cooking.
9. Simmer for 1 1/2 hours.
10. When done, remove celery sticks, carrots, onion and tea strainer.
11. Put in cooked Kluski noodles and serve.

mushrooms, celery, onion, carrots, parsley flakes, caraway seed, peppercorns, salt, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713258 (may not work)