Mushroom noodles recipe. Mushroom noodle soup

Soup with champignons and noodles is a fragrant, very tasty and rich first course, which is prepared quite easily and from the most accessible and inexpensive ingredients. In order to prepare a delicious and hearty mushroom soup with vermicelli, you will need a minimum amount of time and ingredients. Champignons are considered the most delicious and fragrant mushrooms, from which you can easily cook a lot of delicious dishes, but soups are still very popular. Mushrooms for soup choose the freshest, with a snow-white hat and a pinkish tint on the underside of the mushroom.
This recipe is universal in that, according to it, a nutritious soup can be prepared all year round, since champignons are always sold in large supermarkets or markets.

Taste Info Hot soups / Mushroom soup / Vermicelli soup

Ingredients

• Water - 4 l;
• Potato - 70 g;
• Vermicelli - 150 g;
• Carrots - 140 g;
• Onion - 180 g;
• Champignons - 300 g;
• Vegetable oil - 30 g;
• Greens - 1 bunch;
• Salt;
• Ground black pepper;
• Bay leaf - 2 pcs.

How to cook mushroom soup with champignons with vermicelli

Pour into a suitable size saucepan. cold water and send it to a strong fire. Bring to a boil. In the meantime, while the water is boiling, prepare the mushrooms. They must be thoroughly rinsed from existing dirt and dust. Then lay the washed mushrooms on a cloth napkin - this is necessary so that it absorbs all excess liquid. Cut off the end of the mushroom legs. The skin from the hats can be removed, or you can leave it. Cut the mushrooms into thin slices along with the legs. Then dip the mushroom plates into boiled water and cook for 20-25 minutes from the moment of boiling.

Remove the boiled mushrooms from the broth using a slotted spoon and place in a separate bowl. Peel potatoes, rinse, cut into small cubes. Dip in mushroom broth. Cook for 10-15 minutes, after boiling, until the pieces are soft.

Peel the carrot root, grate it on a coarse grater. Peel the onion and chop finely. Heat sunflower oil in a frying pan. Add carrots and onions. Saute vegetables over medium heat until soft, about 5-7 minutes, stirring occasionally with a spatula.

Add boiled mushrooms to the fried vegetables, mix and fry for another 3-5 minutes.

When the potatoes reach the semi-cooked stage, add vermicelli to the broth. Stir and cook until the ingredients are ready.

At the end of cooking, add fried mushrooms to the soup. Stir and bring to a boil. Boil for another 8-10 minutes over low heat.

Add salt, ground pepper, bay leaf and chopped herbs.

Stir and boil for 1-2 minutes, after boiling. Then turn off the heat and let the soup brew for 5-10 minutes.

Mushroom mushroom soup with vermicelli is ready. Serve it to the table with fresh bread, sour cream and herbs. Bon Appetit!

The dish belongs to the Mediterranean cuisine, so its basis is Italian durum wheat noodles. Suitable pasta like fettuccine or tagliatelle.

Such noodles look like a flat ribbon up to a centimeter wide. It cooks quickly and absorbs sauces well. If you wish, if you have an hour in stock, you can make the pasta yourself.

To do this, sift 400 g of wheat flour into a deep bowl. Make a hole in the center of the hill. Pour in a mixture of 3 beaten eggs, 30 ml of water and a pinch of salt. Knead the dough well, and then let it stand. To keep it from drying out, cover the bowl with a towel or cling film.

After half an hour, roll out part of the dough very thinly. Sprinkle the surface of the table with flour. Cut the rolled dough into strips 6–8 mm wide. Let the paste dry slightly. Do the same with the remaining dough.

Homemade noodles with mushrooms are prepared as follows:

1. Heat up a frying pan over medium heat. Pour oil into it and throw sprigs of herbs.
2. Add minced garlic to sage and thyme.
3. Mushrooms, without soaking, finely chop by hand or turn into crumbs in a blender.
4. Stir the garlic from time to time so that it does not burn and spoil the taste of the whole dish.
5. Pour the mushrooms into the skillet. Pour in the cream after a minute.
6. While the sauce is cooking, bring the pasta water to a boil in a saucepan. After boiling, salt the liquid and toss the noodles. Pasta is cooked for about 5 minutes. It is more accurate to determine when the noodles are ready only “on the tooth”.
7. When the mixture in the pan thickens, reduce the heat to low.
8. A minute before the pasta is ready, remove the sprigs from the sauce that have given off the aroma.
9. Transfer the noodles to the skillet and turn up the heat. Mix pasta with sauce. If the dish turned out to be thick, you can add a couple of tablespoons of water in which the noodles were cooked.

Ideally, the pasta in the dish should be al dente, that is, not boiled, retaining its hardness. Dry mushrooms can be taken any. IN original recipe truffles were listed, but budget options are also suitable: boletus, mushrooms, champignons.

The optimal fat content of cream for such noodles is 10%. If necessary, this ingredient can be replaced with a mixture of milk and cream cheese- Mascarpone, Philadelphia. Instead of fresh herbs, it is permissible to take dry ones. In this case, sage and thyme should be crushed heavily and kept in oil over low heat for the first minutes.

So, with cream sauce Pasta matches perfectly. Mushrooms, along with noodles, give the dish satiety, and herbs give a wonderful aroma.

Calories: Not specified
Cooking time: Not specified

You can cook noodle soup with mushrooms in chicken, meat or bone broth. Or on water, mushroom, vegetable broth, if it is a lean version of the first course. Mushrooms take the most affordable. If there are forest ones - excellent, the excellent taste of the soup is guaranteed. There are no forest mushrooms, we take champignons, and we even out the taste with spices - we put a little basil, thyme, ground pepper in the soup. It will be delicious and fragrant. When there is no time, it is not necessary to start cooking; you can add purchased pasta to this soup. Choose not very small ones, preferably from durum wheat, so that they retain their shape in the finished soup.
Noodle soup with mushrooms is cooked with vegetable fried, but you can cook it with fresh vegetables without frying them before adding them to the broth. In any case, it will please you with excellent taste and ease of preparation.

Ingredients:

- broth or water - 2 liters;
- potatoes - 2 pcs;
- fresh champignons - 6-7 pcs;
- carrots - 1 small;
- onion - 1 pc (medium or half a large onion);
- green onion - a few feathers;
- parsley or dill - a small bunch;
- homemade noodles or small pasta - a handful;
- vegetable oil - 1.5 tbsp. l;
- salt - to taste;
- spices (basil, thyme, pepper) - to taste.

Recipe with photo step by step:

Pour the right amount of water or broth into the pan, put on a small fire. While it boils, we are engaged in vegetables - washing, cleaning, cutting. We cut the carrots into strips or three on a coarse grater. We cut potatoes arbitrarily - cubes, pieces, straws, slices.

Chop the onion into thin strips or cut it into smaller cubes. We cut fresh champignons into plates.

We put the potatoes in the boiled broth, wait until it starts to boil quietly, turn on the fire and cook the potatoes until tender. The time depends on the type of potato, but usually takes no more than 10-12 minutes.

In a frying pan, heat the oil, pour the onion, stirring, sauté it until the first signs of frying. If you like fried vegetables in soups, lightly brown the onions. Add carrots, stir, fry for two to three minutes until the carrots are half cooked.

We shift the fried vegetables into a saucepan with soup, leaving the oil in the pan. Cover with a lid and cook for 5-6 minutes.

Put the mushrooms in the oil left over from frying the vegetables. Saute for a few minutes until excess liquid has evaporated from the mushrooms. If you add spices to the soup, then sprinkle mushrooms with spices and heat until the aroma of spices is enhanced.

We shift the fried mushrooms with spices into the soup. We try for salt (if the broth was already salty), add as much as necessary.

Following the mushrooms, pour homemade noodles or purchased pasta into the soup (it is better to take not very small ones - noodles or vermicelli). If the soup is seasoned with homemade noodles, the cooking time is slightly longer, you need to cook the soup until the noodles are soft (about 10 minutes). For purchased pasta, the cooking time depends on the type of wheat from which they are made, and can vary from 2-3 minutes to 6-8 minutes.

Let the soup brew for a few minutes. Pour into plates, sprinkle with fresh herbs, green onions and serve. Bread for this thick and hearty soup is optional, but if you decide to serve, it is better to take

This first dish is very simple to prepare, but it always turns out delicious. It can be cooked in fasting if you add vegetable broth instead of chicken. It's also the perfect soup for vegetarians! Of course, it will be most delicious if you cook this soup with homemade noodles, but not everyone has time to cook it. But don’t be discouraged, store-bought egg noodles will work just as well….

Ingredients

• mushrooms (oyster mushrooms) - 200 gr.__NEWL__
• onion - 1 piece __NEWL__
• noodles - 200 gr.__NEWL__
• dill - 0.5 bunch__NEWL__
• chicken or vegetable broth - 1.5 liters __NEWL__
• salt to taste__NEWL__
• black pepper - to taste__NEWL__
• vegetable oil - 1-2 tablespoons __NEWL__

Mushrooms supply our body with vegetable protein, for which they are called "forest meat". Add mushrooms to your diet, they will diversify your table. You can use any mushrooms for soup, I used oyster mushrooms. This soup can also be cooked with dried mushrooms. So it is very convenient to cook in the winter. To do this, you must first soak a handful of dried mushrooms in 1 glass of warm water for about 30 minutes. Then wash the mushrooms and cook according to the recipe. Soup - noodles with mushrooms is prepared in haste and is very good for the stomach. It is a dietary and low-calorie dish.

Cooking method:

We prepare all the ingredients for cooking noodle soup with mushrooms.

Peel the onion and cut into cubes.

Wash the oyster mushrooms well and cut into small pieces. To prepare noodle soup, you can take any mushrooms.

Pour a small amount into the pan vegetable oil. Add chopped onions and mushrooms. Fry until golden brown.

Add fried mushrooms with onions to boiling broth. Salt and pepper to taste.

Boil the noodles separately, this must be done in order to wash off the excess flour. For this recipe, you can make homemade noodles or buy ready-made ones. I use instant noodles. Add noodles to broth, stir.

Finely chop the dill, add to the pot with broth and immediately turn off the heat. Stir and cover, let the soup infuse a little, about 10-15 minutes.

Serve the mushroom noodle soup hot.

Mushroom noodles on site

Mushroom soup with noodles, as well as many other pasta, you can cook a lot of delicious dishes. Especially if you are not too lazy to do it. Today I have a huge desire to cook mushroom noodles. Just after yesterday's labor exploits in the kitchen, we still have homemade noodles, which will become the basis of our mushroom dish. But for the preparation of this dish, you can use noodles and store-bought (vermicelli is also suitable). Although, of course, there is nothing better and tastier than homemade noodles.

So, let's get started, otherwise it's already salivating.

vegetable oil

champignons - 250 g.

bulb

noodles - 200 g.

Cooking mushroom soup with homemade noodles according to the photo recipe:

We cut the well-washed mushrooms into thin slices, finely chop the onion and put it all together for frying in a pan, adding vegetable oil.

After ten minutes of frying, add finely grated carrots to the pan on a grater and continue the frying process for another 7 minutes.

While the products are fried, pour about a liter of water into the pan and boil. Then we put all the “roasting” in boiling water and cook for 5 minutes, after which we lower the noodles into the mushroom broth.

A few more minutes (the time depends on the speed of cooking the noodles - my noodles are cooked for 5 minutes) and mushroom noodles with a luxurious aroma and taste of champignons are ready.

Mushroom noodles on site

Of course, not only champignons can be used for this dish, any mushrooms will do (honey agarics, oyster mushrooms, chanterelles ...)

Bon Appetit!