Homemade Lenten noodles with mushrooms - a dish for the Lenten menu with wild salted mushrooms. Pasta made from wheat flour is easy to prepare at home; for lean noodles you don’t need anything other than flour, water and a drop of vegetable oil.

Wheat noodles (lean) are prepared from premium wheat flour. The moisture content of flour varies, so the amount of water specified in the recipe can be either increased or decreased.

In summer and autumn you can cook these noodles with fresh wild mushrooms, and in winter and spring homemade preparations will come in handy. Salted (not pickled!) mushrooms are suitable for the recipe; it is important to rinse them well or soak them in cold water.

• Cooking time: 1 hour
• Number of servings: 4

Ingredients for lean homemade noodles with mushrooms

For homemade noodles:

• 200 g wheat flour (+ flour for rolling and sprinkling);
• 50 ml water (approximately);
• 7 ml olive oil.

For the sauce:

• 350 g of salted mushrooms;
• 150 g onions;
• 30 g dried carrots;
• 1 cube of mushroom broth;
• 2 cloves of garlic;
• 35 ml olive oil;
• salt, pepper, dill.

Method for preparing lean homemade noodles with mushrooms

Measure out the required amount of flour and weigh it. If there are no scales, then there are 130 g of flour in a faceted glass, and 160 g in a thin glass glass.

Make a small well in the flour, pour in cold water and olive oil.

Use your hands to knead the noodle dough, which when finished should not stick to your hands or the table. If it turns out tight, add cold water.

Roll the finished dough into a ball, cover with a salad bowl and leave it alone for 20 minutes; no need to put it in the refrigerator.

Dust the cutting table, rolling pin and hands with flour. Roll out the noodle dough thinly, being careful not to tear the sheet. If you don’t have enough experience, you can divide the bun into two parts and roll each one separately. The rolled out dough looks like a piece of soft cloth.

Sprinkle the noodles with flour and leave on the board for another 20 minutes.

For the mushroom sauce, finely chop the onions.

We wash the salted mushrooms with cold water, place them on a board and chop them with a sharp knife. Dried mushrooms are also suitable for this sauce - boil them until tender and pass through a meat grinder.

Add chopped mushrooms to the onion, add a crushed cube of mushroom broth, dried carrots, mix, fry over low heat for another 10 minutes until the moisture has evaporated.

Then add the garlic cloves passed through a garlic press, add salt to taste, add black pepper, stir, cook for 3 minutes, remove from heat.

Heat 2 liters of water in a saucepan until it boils, add salt, and throw the noodles into the boiling water. Cook for 5 minutes, drain in a colander.

Mix noodles with mushroom sauce.

Serve the homemade lean noodles with mushrooms hot, sprinkle with dill before serving.

Homemade noodles can be dried and stored in a box, but it is better to cook them immediately - it will be tastier.

Lenten homemade noodles with mushrooms are ready. Bon appetit!

Step 1: Prepare the chicken.

To prepare this soup, you can use any parts of the chicken, but a more ideal rich broth will be obtained from a whole small carcass or chicken legs, which we will use. We rinse them thoroughly under streams of cold running water, while using tweezers or the tip of a knife to remove small feathers with hairs from the surface of the skin, which very often remain on its surface after machine cleaning. Then we dry the legs with paper kitchen towels, place them on a cutting board and, if desired, divide them into parts according to the joints, that is, separately the thigh and lower leg.

Step 2: prepare the broth.

We move the meat into a deep saucepan, fill it with purified water, the amount of which we adjust depending on the desired thickness of the soup, and put it on medium heat. After boiling, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid and reduce the heat to the minimum level. Add a bay leaf and a little allspice to the pan, cover it with a lid so that there is a small gap left, and cook the broth until the chicken is completely cooked, about 40–50 minutes.

Step 3: Prepare the remaining ingredients.

Meanwhile, using a clean kitchen knife, peel the carrots and onions, and remove the roots from each mushroom. Then we rinse everything under running cold running water, dry it with paper kitchen towels, place it on a cutting board one by one and continue preparing. Chop the onion into cubes or quarters up to 1 centimeter thick, and chop the carrots on a medium grater.

Chop the mushrooms into slices 5-6 millimeters wide, distribute the slices into separate bowls, place the remaining ingredients that will be needed to prepare the soup on the countertop, and proceed to the next step.

Step 4: prepare vegetable dressing with mushrooms.

Place a frying pan over medium heat and pour a little vegetable oil into it. After a few minutes, place the chopped onion in the heated fat and simmer until transparent. 2–3 minutes.
Then add carrots to it and cook them until they are soft for about another 3 minutes, stirring constantly with a wooden kitchen spatula. Next, throw the chopped mushrooms into the pan and simmer everything together 8–10 minutes until the moisture from the champignons has almost completely evaporated.
Don’t go too far from the stove; when the liquid has boiled away, fry the dressing some more. 4–5 minutes until fully cooked, then set aside from the heat and move on.

Step 5: prepare the broth and boiled chicken.

While we were frying and stewing, the broth was prepared. Using a fine mesh sieve, strain it into a clean deep saucepan and put it back on medium heat, letting it boil. We transfer the chicken to a plate, cool it near the slightly open window and then act on the basis of our own desires, you can remove the meat from the bones and cut into portions or disassemble it into fibers using two table forks.

Step 6: cook chicken noodle soup with mushrooms.

As soon as the broth boils again, add homemade or store-bought noodles into it and cook it 3–4 minutes. Then add a dressing of onions, carrots and mushrooms to the pan. Add shredded chicken there, salt to taste, ground black pepper and keep the first hot dish on the stove for another 2–3 minutes.

Next, turn off the heat, cover the soup with a lid, and let it brew 7–10 minutes and go ahead and taste it!

Step 7: serve chicken noodle soup with mushrooms.

After cooking, let the chicken noodle soup with mushrooms infuse a little, then, using a ladle, pour portions into deep plates, if desired, crush each with fresh finely chopped dill, parsley, cilantro, basil or green onions and serve for lunch as the first hot dish. This delicacy can be supplemented with cream, sour cream, tomato-based sauce, salad and, accordingly, bread, croutons, crackers or toast. Cook with love and be healthy!
Bon appetit!

If you want to use dried mushrooms, then before doing this you should soak them in lightly salted water for 2-4 hours. Then boil for 40–60 minutes, dry, chop and simmer with almost ready onions, as well as carrots for only 4–5 minutes, after which the dressing can be added to the broth and then cook the soup as indicated in the recipe;

An excellent replacement for vegetable oil is butter; it will give the soup a more delicate flavor, and any other edible mushrooms will give the champignons;

Very often, along with spices and boiled chicken, fresh finely chopped herbs, a couple of tablespoons of tomato paste, cream, sour cream, a few beaten chicken eggs or grated hard cheese are added to the boiling soup. Each of these products individually pleasantly changes the taste of the finished dish;

The recipe contains classic spices, the set of which can be changed based on your own preferences.

Mushrooms are a valuable product. They supply the body with vegetable protein, microelements, and a large amount of vitamins. They contain potassium, zinc, copper and oxidants.

It is no coincidence that they are called “forest meat”. They satisfy the feeling of hunger very quickly.

Wild mushrooms create an extraordinary taste. However, mushrooms quickly absorb various substances, including harmful ones, from the environment.

Therefore, many people prefer to use mushrooms grown in greenhouses.

One of these mushrooms is champignon. It is the most common mushroom in the world.

Various dairy products, cheese, butter, and herbs are often added to mushroom soup. Their flavors combine perfectly, giving the soup an aroma and unique taste.

Noodles make the dish more filling.

Before cooking, carefully clean the mushrooms from the soil with a brush. Rinse each mushroom under running water. Never put mushrooms in water. They have a loose structure and are instantly saturated with moisture. At the same time, their taste will deteriorate. It is not recommended to cook the dish over high heat.

Let's look at some recipes.

How to cook mushroom noodle soup - 15 varieties

The soup is delicious, light, satisfying and very healthy.

Ingredients:

• Champignons - 5 pcs.
• Chicken breasts - 1 pc.
• Noodles - 2 tbsp. l.
• Eggs - 2 pcs.
• Butter - 15 g.
• Onion - 1 pc.
• Salt, herbs, ground pepper - to taste
• Bay leaf - 2 pcs.
• Water - 1.5 liters

Preparation:

Boil the chicken broth, add salt during cooking, add pepper, herbs and bay leaf.

Remove the chicken breast and strain the broth. Pour the broth into the pan.

While the broth is cooking, cut the onion into thin quarter rings.

Fry the onion in butter, add sliced ​​champignons and fry.

Place the noodles in boiling water for about five minutes and drain in a colander.

Add mushrooms with onions, noodles and chicken meat separated from the bone to the broth. Boil the soup over low heat.

Remove from heat.

Pour the soup into bowls, add slices of boiled egg and herbs.

Prepare a very tasty and simple soup from dried porcini mushrooms with homemade noodles, this soup will be appreciated by everyone at home, adults and children - the aroma and taste of porcini mushrooms will not leave anyone indifferent.

Ingredients:

• Dried mushrooms (white) - 60 g
• Onions, potatoes and carrots - 100 g each
• Homemade noodles - 40 g
• Vegetable oil - 80 ml
• Dried dill and thyme - 1 tsp each.
• Salt pepper
• Water - 1.7 l

Preparation:

First, soak the dried porcini mushrooms. To do this, fill them with cold water and leave for 2 hours.

Then drain all the water from them and fry in a frying pan in vegetable oil.

Then add chopped onion and grated carrots to the pan with mushrooms, fry the vegetables for about 10 minutes. (pepper and salt).

Boil water in a saucepan and add diced potatoes, dried dill and thyme - boil the potatoes until tender.

When the potatoes are cooked, add the fried vegetables to the pan.

When the soup has boiled, add the noodles, cover the pan with a lid and turn off the gas - let the soup brew for 15 minutes.

Pour the finished soup into plates and add sour cream.

The dish is hearty and nutritious. The noodles thicken the soup. Soup with sour cream and aromatic herbs will be very tasty.

Ingredients:

• Porcini mushrooms - 5 pcs.
• Noodles - 2 tbsp. l.
• Potatoes - 3 pcs.
• Carrots, onions - 1 pc.
• Vegetable oil - for frying
• Butter - 2 tbsp. l.
• Salt, ground pepper, herbs - to taste.
• Sour cream - to taste
• Water - 2 liters

Preparation:

Peel, wash the mushrooms, cut into pieces and pour over boiling water.

To prevent the color of the mushrooms from changing, you can use cold water with citric acid. Soak the mushrooms in a weak solution for several minutes.

Chop the carrots with a knife or grate them on a coarse grater, finely chop the onion.

Cut the potatoes into cubes.

Place vegetables in boiling water in a saucepan, add salt, pepper and boil.

Heat a frying pan, add vegetable oil, add mushrooms, carrots and onions.

Fry vegetables and mushrooms until golden brown.

Place the fried mushrooms and vegetables in the pan with the vegetables.

After the potatoes are cooked, add butter, noodles and simmer the soup for about ten minutes.

Serve the dish with sour cream and chopped herbs.

This soup allows you to diversify your menu. You can use fresh and frozen mushrooms. A wonderful dish even in winter.

Ingredients:

• Mushrooms - 400 g.
• Noodles - 300 g.
• Hard cheese - to taste
• Carrots, onions - 1 pc.
• Vegetable oil - to taste
• Dry seasoning: celery root, parsley.. - 1 tbsp. l.
• Bay leaf - 1 pc.
• Salt, Herbs - to taste
• Water - 2 liters

Preparation:

Set the multicooker to "Fry" mode for 30 minutes. Pour oil into the bowl.

Chop the onion into half rings and place in a bowl.

After 2-3 minutes, add finely chopped carrots and fry for another 2-3 minutes.

Cut the peeled mushrooms, put them in a bowl, stir and simmer until the end of the program.

Add seasoning to the bowl, pour water, salt, and add bay leaf.

Set the "Soup" mode for 30 minutes.

After the end of the program signal, add noodles and herbs,

Stir and set to “Keep Warm” for 10 minutes.

Pour the soup into bowls, add grated cheese and chopped herbs to taste, and serve.

Prepare yourself and your loved ones a delicious rich mushroom soup in chicken broth with homemade egg noodles. This soup can be called truly homemade, because the taste of homemade noodles and a hearty broth from chicken and mushrooms give a delightful aroma and unique flavors of homemade food.

Ingredients:

• Water - 3 l
• Chicken (half chicken) - 650 g
• Onion and carrot - 1 pc.
• Champignons - 120 g
• Greens (onion, dill)
• Spices: coriander and dill seeds, basil - ½ tsp each, peppercorns - 5 pcs., dried chili pepper, optional

For the noodles:

• Egg - 1 pc.
• Egg yolk - 1 pc.
• Salt - ½ tsp.
• Oil grows. - 1 tbsp.
• Flour - 140 g

Preparation:

Pour 3 liters of cold water into the pan and add the chicken, let the water boil.

Sift the flour into a bowl, add salt (stir), then add eggs (1 white and 2 yolks) and vegetable oil - knead the dough well (7 minutes). Then leave the dough to rise for 20 minutes.

Add spices to boiled chicken broth.

Chop the onion and carrots and add to the broth.

Cover the pan with a lid and simmer the soup for about 40 minutes.

Meanwhile, roll out the dough to 1mm thickness and let the dough dry for a few minutes.

Next, cut the noodles - first cut into long thick strips and then cut them crosswise. Let the noodles dry a little more.

Remove the chicken from the soup and place the chopped mushrooms in the pan, add salt and pepper.

Boil the mushroom soup for about 5 minutes. and add noodles.

To prevent the noodles from falling apart, you don’t need to stir them right away - let them “set” a little in the broth.

Cut the chicken into pieces and place back into the soup. Let the soup boil again, then turn off the stove and sprinkle the soup with finely chopped herbs.

Dry mushrooms create a unique taste, and mushrooms create an aroma.

Ingredients:

• Mushrooms (dry) - 150 g.
• Noodles - 150 g.
• Potatoes - 6 pcs.
• Carrots, onions - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Salt - to taste
• Water - 1.5 liters

Preparation:

Soak the mushrooms for 30-40 minutes.

Grate the carrots on a coarse grater, finely chop the onion, and cut the potatoes into cubes.

Drain the mushrooms, rinse and cut into slices.

Pour water into the pan, after boiling, add the chopped mushrooms. Boil for 20 minutes.

Sauté carrots and onions. When the mushrooms are almost ready, add the potatoes and noodles and simmer for ten minutes.

Add salt, onion and carrots. Boil for another five minutes, let the soup brew for about twenty minutes.

Ingredients:

• Champignons (oyster mushrooms) -150 g.
• Wheat flour -150 g.
• Eggs - 2 pcs.
• Carrots, potatoes - 2 pcs.
• Onion - 1 head
• Sunflower oil - 2 tbsp. l.
• Salt - to taste
• Parsley -1 bunch
• Water - 1.5 liters

Preparation:

Knead the dough from flour, eggs, butter and a pinch of salt.

Place the dough in the refrigerator for 30 minutes.

Chop the mushrooms (you can use frozen ones).

Fry finely chopped onions and carrots, add mushrooms.

Fry the mixture, add diced potatoes and fry some more.

Place the mixture in a saucepan with water and bring to a boil.

Roll out the dough thinly and cut into strips.

The dough should not be sticky. Homemade noodles become twice as thick when cooked. Therefore, cut the noodles as thin as possible.

Add the noodles to the pan and cook for another 5 to 7 minutes.

When serving, sprinkle the soup with chopped herbs.

Make a simple light mushroom noodle soup. It won’t take you much time to prepare, and this first dish will be truly homemade and very light.

Ingredients:

• Champignons - 10 pcs.
• Flour - 100 g
• Carrots - 1 pc.
• Onion - 2 heads
• Dill - bunch
• Garlic - 1 tooth.
• Lavrushka - 2 l, black pepper
• Vegetable oil

Preparation:

First make the homemade noodle dough. To do this, pour flour into a bowl, add an egg, pour in half a tablespoon of vegetable oil and add a pinch of salt.

Knead the dough and then leave it to rise for 20-30 minutes.

Roll out the finished dough into a thin layer, cut the noodles at an angle of 45 degrees, then let them dry a little.

If you like homemade noodles, you can immediately make a little more dough. Dried noodles can be stored like regular pasta.

Chop the onions and carrots and fry them in oil in a frying pan.

Then chop the mushrooms and fry them too (separately).

Place the fried mushrooms in a saucepan with boiling water, add salt and add bay leaf and pepper, boil for 5 minutes.

Then add the fried onions and carrots to the pan and simmer the soup for another 5 minutes.

Then add the noodles and boil them for two to three minutes.

Add garlic and finely chopped dill to the soup.

The dish is relatively inexpensive, satisfying, and original.

Ingredients:

• Champignons - 200 g.
• Noodles - 100 g.
• Potatoes - 4 pcs.
• Carrots, onions - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Soy sauce sauce - 2 tbsp. l.
• Salt, black pepper - to taste
• Lemon juice - 1 tsp.
• Water - 1.5 liters

Preparation:

Cut the mushrooms into slices, potatoes into cubes, and onions finely. Grate the carrots on a coarse grater.

In a frying pan in hot oil, fry the onion until transparent.

Add carrots, stir. Add the mushrooms and simmer over high heat until all the liquid has evaporated.

Add salt, pepper and soy sauce.

Place mushrooms and vegetables in a saucepan of boiling water. Bring to a boil and add potatoes.

After 10-15 minutes, add the noodles and cook until the ingredients are ready.

Remove from heat and pour in lemon juice.

A very tasty first course if you add tender chicken meat to it, in addition to cheese and mushrooms. The creamy taste comes from the use of cheese. Champignons add a subtle aroma to the soup. Lemon juice gives the soup an unusual sourness.

Please note that the noodles in the soup continue to “cook” even when the soup is in the refrigerator. If pre-cooked noodles are added to hot soup before serving, then the cheese soup can be cooked for 2-3 days.

Ingredients:

• Mushrooms (any) - 300 g.
• Noodles - 100 g.
• Sausage cheese - 150 g.
• Chicken - 1/4 carcass
• Onions, carrots - 2 pcs.
• Dried spices (to taste) - 1 pinch
• Salt - 1 tsp.
• Vegetable oil - for frying
• Water - 2.5 liters

Preparation:

Rinse a piece of chicken, place it in a saucepan, and cover with cold water. Cook until done - about half an hour. 20 - 30 minutes before cooking, add 1/2 teaspoon of salt.

Remove the chicken and strain the broth. Separate the meat from the bones and cut into small pieces.

Cut the onion into small cubes, carrots into strips and mushrooms into small pieces.

Grate the cheese on a coarse grater.

Fry the onion in oil until translucent. Add mushrooms, simmer, stirring occasionally, for 10 -15 minutes.

Add the carrots, stir and simmer over low heat for another 10-15 minutes.

2-3 minutes before readiness, add salt - 1/2 teaspoon.

Bring the broth to a boil, add noodles and cook for 5 - 7 minutes.

Place the roast into the soup and cook for another five minutes.

Add meat to soup and bring to a boil. Slowly pour the cheese into the boiling soup, stirring constantly until it is completely dissolved.

Add spices, stir, let simmer for 2-3 minutes.

Cook a simple, light soup with wild mushrooms and vermicelli; this recipe is suitable for any novice housewife and is perfect for those who have little time to cook.

Ingredients:

• Forest mushrooms (fresh or frozen) - 400g
• Potatoes - 4 pcs.
• Bulb
• Water - 2 l
• Vermicelli - 50 g
• Greens (parsley and dill)

Preparation:

Cut the mushrooms and fry them in a frying pan without oil - you just need to remove excess moisture (they need to be stirred constantly).

Then chop the onions and potatoes.

When there is no more liquid left in the mushrooms, add onion, 1/2 tsp. salt and 2 tbsp. ghee. Cover the frying pan with a lid and let the mushrooms and onions simmer a little over low heat.

Pour 2 liters of water into the pan and let it boil, then add the potatoes and salt (about 1 tbsp).

Then put the fried mushrooms and onions into the pan, add chopped parsley and dill, and simmer the soup for 15-20 minutes.

Add the vermicelli and bring the soup to a boil, then turn off the heat and let simmer for 10 minutes.

Mushroom soup is interesting because of its unusual combination of ingredients. It has a delicate taste, wonderful aroma and is easy to prepare.

Ingredients:

• Champignons - 7 pcs.
• Noodles - 50 g.
• Sweet pepper, onion, carrot - 1 pc.
• Processed cheese - 200 g.
• Tomatoes - 2 pcs.
• Sunflower oil - 2 tbsp. l.
• Paprika - 1 tsp.
• Coriander - 1/4 tsp.
• Black pepper - 6 peas
• Salt, herbs, spices - to taste
• Water - 2.5 liters

Preparation:

Chop sweet peppers and onions into cubes. Cut the carrots into strips, mushrooms into thin slices.

Remove the skin from the tomatoes by scalding them with boiling water. Puree them in a blender.

Grind the peppercorns and coriander into fairly large pieces and mix.

Pour oil into a pan, add a mixture of pepper and coriander and fry a little.

Add carrots, onions, bell peppers, paprika and sauté.

Add tomato puree and bring the aromatic mixture to a boil.

Pour water, add mushrooms and simmer for at least 10 minutes.

When the mushrooms are ready, add the noodles and processed cheese cut into large pieces, stir.

Salt the soup and add spices.

To keep the dish appetizing, the noodles must remain firm.

Pour the soup into bowls and sprinkle with finely chopped herbs.

This unusual dish for us is prepared without potatoes and with rice noodles.

The dish is lean and prepares very quickly (in 35 minutes).

According to the traditional recipe, jusai grass is added to lagman, which we cannot get here. Can be replaced with onion feathers and garlic.

Ingredients:

• Mushrooms - 500 g.
• Rice noodles - 100 g.
• Carrots, onions - 2 pcs.
• Garlic - 4 cloves
• Green radish (radish) - 200 g.
• Greens (jusai) - 150 g.
• Tomato paste - 1 tbsp. l.

Preparation:

Cut the vegetables into strips or grate them on a coarse grater. Cut mushrooms and garlic into large pieces.

Prepare carrots according to the recipe for making Korean carrots. It is advisable to use ready-made carrots.

Pour oil into a saucepan or saucepan, heat it, add mushrooms, fry for about five minutes.

Add onion, Korean carrots, fry for another five minutes. Add garlic, stir, add radishes or radishes, simmer for ten minutes.

Add tomato paste, herbs and simmer for a couple of minutes. After boiling, remove the lagman from the heat.

Boil the rice noodles, drain in a colander, place on plates and fill with lagman.

Whip up some mushroom soup - it's very light and flavorful, ready in a matter of minutes with a minimum of effort.

Ingredients:

• Mushrooms - 150 g
• Water - 2 l
• Potatoes - 2 pcs.
• Onions, carrots - 1 pc.
• Celery root (small piece)
• Vermicelli - 2 tbsp.
• Vegetable oil, salt, spices, herbs

Preparation:

Pour water into a saucepan and bring it to a boil, add salt, celery root, chopped carrots and potatoes, bay leaf and peppercorns.

Chop the onions and mushrooms, fry them in a small amount of vegetable oil.

When the potatoes are cooked, remove the bay leaf and celery from the broth.

Add vermicelli and fried vegetables to the soup and simmer for 5 minutes. and remove from heat. Let the soup brew a little.

The soup is hearty thanks to mushrooms, with a specific taste and aroma.

Ingredients:

• Fresh mushrooms -125 g.
• Noodles - 25 g.
• Cucumbers - 1 pc.
• Garlic - 1 clove
• Salt, green onions - to taste
• Vegetable oil -2 tbsp. l.
• Soy sauce -1 tbsp.
• Water - 1/2 liters

Preparation:

Finely chop the onion, chop the garlic, and fry.

Chop mushrooms, cucumber and add to onion and garlic.

Fry in a pan for about 5 minutes.

Pour in water, add noodles and bring to a boil.

Add soy sauce, salt and simmer for about 5 minutes.

Fragrant, rich, incredibly tasty... Noodle soup with mushrooms is a wonderful dish. However, for some reason it is much less popular than its “big brother”, chicken noodles. Maybe because previously wild mushrooms could only be “obtained” during the season—picked or bought. There were also lucky ones who managed to dry the forest's bounty for the winter. They made the soup even more flavorful. The rest could only dream about this wonderful dish.

But now are completely different times! Mushrooms can be bought in the store in any season without any obstacles. Frozen, dry - take as much as you like! And champignons are generally sold all year round. Of course, the soup turns out to be less aromatic, but still very tasty. So let's change our habits and cook this wonderful first course more often!

Mushroom broth

First we will learn how to cook the broth for this soup. For it, you can take any mushrooms you find - fresh wild mushrooms, frozen, dried. Or store-bought champignons and oyster mushrooms.

We will need:

Prepare the broth:

1. We will sort out the fresh mushrooms, peel them (if necessary), and wash them. Dry ones - rinse thoroughly with warm water, and then soak in cold water for 2-2.5 hours. You can, in fact, not soak it, but rinse it and cook it right away. Then the broth preparation time will be the same 2-2.5 hours.
2. Pour cold water over the mushrooms. Dried - with the liquid in which they were soaked. Bring to a boil, add onion, carrots, parsley. Vegetables can be chopped coarsely or finely or added whole.
3. After boiling, we will cook the broth from fresh/frozen/pre-soaked dry mushrooms for 30-40 minutes, from champignons and oyster mushrooms - 15-20 minutes.
4. Let it brew and strain. Cut the mushrooms into pieces and set aside until you prepare the soup. Throw away the vegetables and roots.

Mushroom broth is usually not salted when cooking. Salt is added already when preparing dishes from it. From this amount of products you will get about 3 liters of broth.

Cooking homemade noodles

You can use store-bought pasta. But many people love this soup with homemade noodles. Let's cook it.

We will need:

Cooking noodles:

1. Break the egg into a bowl, add salt and water. Let's beat everything well.
2. We will gradually add the sifted flour, constantly stirring the dough.
3. Knead the mass thoroughly. The dough should be quite plastic and soft. You shouldn’t make it steep - your hands will literally be taken away while rolling out.
4. Cover the dough with a bowl or cling film. Let it sit for 20-25 minutes.
5. Let's take a frying pan. Divide the dough into several small parts. We will roll out these parts as thinly as possible, focusing on the diameter of the frying pan.
6. Now let's dry the noodles. This is necessary so that it does not become limp in the broth. In addition, this procedure allows you to solve the problem of flour “peeling off” from the noodles during cooking. Heat the frying pan over low heat (no oil!), place circles of dough on it and dry for about half a minute on each side.
7. If there is any excess flour left on the dough, shake it off. Cut each circle into three parts. Place all the resulting pieces of dough on top of each other and cut them crosswise as thinly as possible.

This amount of noodles is a lot for one soup. Therefore, we will set aside as much as we need and place the rest on a tray and air dry for several hours. Then these noodles can be put in a jar or thin linen bag and used next time.

Cooking soup

Noodle soup with mushrooms is usually cooked without potatoes. But if suddenly you can’t imagine first courses without this vegetable, add 2-3 potatoes, cut into cubes. They must be placed in the boiling broth before the remaining ingredients. Let it cook for 5-7 minutes, then we will add the rest of the ingredients in the order indicated in the recipe.

For our recipe we will need:

From this amount of products you will get 10-12 servings of soup. Cooking time – 20-25 minutes.

Cook mushroom noodle soup:

1. Bring the broth to a boil. Let's add some salt. At this time, finely chop the onion and carrots and lightly fry them in oil.
2. Place the sautéed vegetables and noodles into the boiling broth. We will cook for 7-10 minutes.
3. 1-2 minutes before the end of cooking, add the chopped mushrooms from the broth.

Let's serve the soup with herbs and, if you like, sour cream.

We hope that you will like our recipe. Bon appetit! We wish you to pamper your family with this wonderful soup more often.

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