Summary

Ingredients

• 4 medium carrot (s)
• 1 leek
• 250 g celery
• 1 large onion (s)
• 250 g mushrooms
• 2 egg (s)
• salt and pepper
• marjoram
• 500 g soup meat (le slice)
• nutmeg
• water

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Instructions

1. Peel the vegetables and cut into small pieces. Briefly roast the leg and vegetables and deglaze with water. Season with salt, pepper, marjoram and nutmeg. Let simmer for 30 minutes.
2. In the meantime, put on the pasta, cook until soft and drain. After 30 minutes add the mushrooms to the soup and add the drained pasta. Bring to the boil again, season to taste and stir in the egg.