Mushrooms are amazingly tasty and useful product. It’s not for nothing that they are considered forest meat because nutritional value And high content protein and other substances necessary for the body. Housewives know a lot variety of recipes mushroom dishes- soups, salads. Surely many people have known the recipe for noodle soup with mushrooms since childhood. But the second courses are no less tasty.

Mushroom and noodle soup – great recipe for those who love lean food. For cooking fragrant soup You must first cook the broth. You can use any mushrooms, including dry ones.

You will need:

• half a kilo raw mushrooms or 150 grams dried;
• 4 liters of water;
• onion– 1 head;
• parsley roots;
• carrot.

To cook the broth:

1. Prepare the mushrooms. Wash dry ones under running water and soak for 2 – 3 hours. Can be cooked without pre-soaking, just rinse thoroughly before doing so. Then the broth cooks for 2 – 2.5 hours.
2. Soaked mushrooms are boiled in the same water in which they were soaked. Fresh - poured cold water. After boiling, add onion, carrots and parsley. Vegetables are placed whole or pre-cut.
3. The broth is cooked for 30 - 40 minutes, for champignons and oyster mushrooms - no more than 20 minutes.
4. After the broth has infused a little, it needs to be strained.
5. Vegetables and roots can be discarded.

The finished broth is approximately three liters. It is not necessary to salt it; salt is added later.

homemade noodles

You can take pasta from the store, but the taste and benefits of homemade noodles can hardly be overestimated.

Ingredients:

• flour – 200 grams;
• 1 egg;
• 1/3 glass of water;
• a pinch of salt.

To prepare the noodles:

1. Break the egg, add water and salt. Beat gently but thoroughly.
2. Slowly add flour and stir.
3. Knead the dough until plastic and soft.
4. Cover and let rest 20 – 25 minutes.
5. Divide the mixture into small pieces and roll out thinly to the size of the pan.
6. In a frying pan without oil, heat the noodles for half a minute on both sides.
7. Cut each circle into three equal parts, place the pieces in a stack and cut crosswise into thin strips.

Take a small amount for the soup, air dry the rest for several hours. Then put in a container and store until the next time you cook the soup.

Cooking soup

Potatoes are usually not added to mushroom noodle soup. If you have a strong desire, you can cook it with diced potatoes. You need to add this vegetable to the hot broth 5 – 7 minutes before all other ingredients.

To cook the soup you need:

• ready broth– 3 liters;
• boiled mushrooms;
• 2 onions;
• 1 carrot;
• 100 grams of noodles;
• any oil for frying;
• salt.

This volume of products is designed for 10 - 12 bowls of soup. Time required Cooking time: 20 – 25 minutes.

Recipe steps

1. Fry chopped onions and carrots in oil.
2. Boil the broth, add noodles and vegetables. Cook for 7 – 10 minutes.
3. 1 - 2 minutes before the end of cooking, add chopped boiled mushrooms.

Mushroom soup ready with noodles.

First course with champignons

You can make soup with champignons. It is not difficult to prepare, and the taste will delight and surprise everyone without exception.

Necessary:

• 250 grams of champignons;
• 2 potatoes;
• 100 grams of noodles;
• 1 onion;
• 100 milliliters of vegetable oil;
• salt pepper.

Step by step recipe:

1. Remove soil from each champignon, rinse under running water, and place in a colander.
2. Chop three champignons coarsely, set aside the rest for now.
3. Cut the potatoes into cubes.
4. Finely chop the onion and remaining mushrooms.
5. Immerse potatoes and coarsely chopped mushrooms in water and bring to a boil. Add salt and cook over low heat for 20 minutes.
6. Fry the onion in a frying pan, add finely chopped champignons and simmer for 20 minutes. To avoid burning, you need to stir occasionally. At the end of frying, add salt and pepper.
7. Pour the prepared champignons with onions into a saucepan, boil and add noodles. Switch off.

Mushroom noodle soup turns out incredibly tasty.

For those who prefer Asian cuisine, the recipe will do chicken noodles with mushrooms. Traditional recipe mushroom soup means rice noodles, but the product will do homemade. homemade noodles It tastes even better with mushrooms.

To prepare the soup you will need:

• half a chicken breast;
• 1 onion;
• 1 carrot;
• a little celery root;
• 2 liters of water;
• homemade noodles;
• a handful of dry mushrooms;
• salt, spices, herbs - to taste;
• 2 bay leaves.

Cooking steps:

1. Soak mushrooms in hot water.
2. Cut carrots, onions and breast into pieces.
3. Fry the chicken breast in a frying pan, add vegetables, fry a little more.
4. Chop the soaked mushrooms and place in a saucepan with water.
5. As soon as the pan starts to boil, add the vegetables and breasts.
6. After 15 minutes add noodles.
7. Add spices, herbs, Bay leaf, let it boil for a few minutes and turn it off.

Noodles with chicken and mushrooms are ready. This dish tastes even better the day after cooking.

Soup with champignons and vermicelli is a fragrant, very tasty and rich first course, which is prepared quite easily and from the most affordable and inexpensive ingredients. In order to prepare a delicious and satisfying mushroom noodle soup, you will need minimal amount time and ingredients. Champignons are considered the most delicious and aromatic mushrooms, from which you can easily prepare many delicious dishes, but soups are still particularly popular. Choose the freshest mushrooms for soup, with a snow-white cap and a pinkish tint on the underside of the mushroom.
This recipe It is universal in that, according to it, the nutritious soup can be prepared all year round, since champignons are always sold in large supermarkets or markets.

Taste Info Hot soups / Mushroom soup / Noodle soup

Ingredients

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

How to cook mushroom soup from champignons with vermicelli

Pour into a suitable sized saucepan cold water and send to strong fire. Bring to a boil. Meanwhile, while the water is boiling, prepare the mushrooms. They must be thoroughly washed to remove existing dirt and dust. Then place the washed mushrooms on a cloth napkin - this is necessary so that it absorbs all excess liquid. Cut off the end of the mushroom stems. The skin from the caps can be removed, or you can leave it. Cut the mushrooms into thin slices along with the stems. Then place the mushroom slices in boiling water and cook for 20-25 minutes from the moment of boiling.

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

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

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

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

At the end of cooking, add mushroom frying 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 cook for 1-2 minutes after boiling. Then turn off the heat and let the soup brew for 5-10 minutes.

Mushroom soup with champignons and noodles is ready. Serve it to the table with fresh bread, sour cream and herbs. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Making mushroom soup from champignons with vermicelli is a pleasure! It turns out aromatic, rich, light and at the same time satisfying, but what is especially important is that you can cook it at any time of the year, without regard to the season, because fresh champignons on sale all year round. These mushrooms do not require any preliminary preparation, just cut them into slices and you can add them to the soup. Or lightly fry - it's a matter of taste. Please note that, unlike forest mushrooms, champignons do not have a pronounced mushroom taste. Spices and lightly fried vegetables will help enhance their taste. Vegetables for mushroom soup with champignons need the most basic - potatoes, carrots and onions. There are, of course, more “tricky” recipes - with eggplants, for example, or with celery, sweet peppers. But it’s better to leave such soups for later, and for now cook the simplest mushroom soups that do not require special skills and dexterity. Try cooking.
How to choose champignons? Let's look at appearance mushrooms - the cap is white or with a slight creamy tint, the cut on the stem is light, there is no mold under the cap. Mushrooms should smell like mushrooms; if there is a musty smell, this is a sign that the product is stale. Even such harmless mushrooms as champignons cannot be stored for long. They need to be processed in a maximum of 2-3 days, so buy as much as you need. It is recommended to store mushrooms in a paper bag or in a loosely closed container, and wash immediately before use.

Mushroom soup with champignons and vermicelli - recipe.

Ingredients:
- water or broth – 1 liter;
- potatoes – 2 pcs;
- carrots – 1 small;
- onion – 1 piece;
- champignons – 150 gr;
- butter – 30-40 g;
- vermicelli or small pasta – 2-3 tbsp. l;
- salt - to taste;
- ground black pepper - to taste;
- fresh herbs- for serving;
- sour cream - for serving soup.

Recipe with photos step by step:

To reduce the time for preparing champignon soup, we will simultaneously boil the potatoes and sauté (lightly fry) the vegetables and mushrooms. But first, let’s clean and cut everything, so as not to be distracted. Cut the carrots into circles and then chop them into thin strips.

Cut the potatoes into plates 1.5-2 cm thick, then cut each into strips. We will get a cut called “straw”.

Cut the onion into small cubes. Wash the mushrooms under cold water. If there are dark spots or damage on the caps, remove the top thin film (it comes off easily if you rub the cap with your finger). Cut small mushrooms into 2-4 parts, leaving small ones whole. If the mushrooms are large, cut them in half and cut into slices about 1 cm thick.

Now you can proceed directly to preparing the mushroom soup. Place the chopped potatoes into boiling water. Let the water boil, turn the heat on low and leave the potatoes to cook for 10 minutes (almost until done).

Place a frying pan on the stove and melt in it butter. First, lay out the onion, fry it lightly (until the first signs of browning on the edges). Add carrots and fry over low heat for 4-5 minutes. The carrots will become softer and the onions will become almost transparent.

Add chopped champignons. Simmer until the mushrooms release liquid. Now you need to make the heat stronger and evaporate all the mushroom juice. As soon as the juice has evaporated, reduce the heat and simmer the mushrooms and vegetables for 2-3 minutes.

Transfer the contents of the frying pan along with the oil into the pan with the potatoes. We wait until the champignon soup boils.

For thickness and taste, add small ones to the soup. pasta: vermicelli, curly pasta, thin noodles. We don’t throw very much, 2-3 tbsp. l. or a small handful without a top. Stir immediately so that the vermicelli does not stick together. Salt to taste. Cook the soup until the mushrooms and vermicelli are ready (cooking time depends on the type of vermicelli). To prevent vermicelli from overcooking and becoming too soft, we slightly undercook it, it will reach full readiness in hot broth. Before turning off the soup, taste it and, if necessary, add salt or spices. Among the spices that go well with mushroom soup are dried basil, ground black pepper, red pepper, marjoram, oregano, and thyme.

We give ready soup let sit for 10-15 minutes and pour into plates. Very tasty with thick homemade sour cream, and it’s also a good idea to add fresh aromatic greens– parsley, cilantro, dill.
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Step-by-step recipes for preparing aromatic mushroom noodle soups: delicious homemade soups with funchose, homemade mushroom and egg noodles

2018-02-14 Oleg Mikhailov

Grade
recipe

3960

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

3 gr.

Carbohydrates

8 gr.

64 kcal.

Option 1: Homemade Classic Mushroom Noodle Soup Recipe

How good is it hot? mushroom soup after a lot of fun! And if you let it cool down, even in the heat or after hard work. It will please summer residents and tourists, and will attract attention even on a restaurant menu. And you probably can’t say what’s so tempting about it - modest products, a simple recipe.

Ingredients:

• potatoes - 200 grams;
• carrots - two pieces;
• onion - large head;
• 30 grams of assorted dried mushrooms;
• oil, lean - three tablespoons;
• two spoons of chopped greens.

Into noodles:

• one hundred grams of flour;
• spoon of water;
• a pinch of salt;
• fresh egg.

Step-by-step recipe for mushroom noodle soup

Wash the mushrooms and add enough warm water so that there is not too much of it, a ratio of 1:5 is quite enough. Leave to soak for a while.

Collect the flour into mounds and make a hole on top. Lightly beat the egg with a fork and pour into the flour, add salt and water. Quickly knead the dough, cover it with a bowl and leave it on the table for about ten minutes.

Roll out the dough thinly, wait a minute and once again, without unnecessary pressure, go over the layer with a rolling pin. Sprinkle with flour and rub it with your palm. Roll the dough into a roll and cut, unfold the strips and shorten them if desired, and let the noodles dry slightly for half an hour.

Peel and remove the husks from the vegetables, chop the onion into centimeter slices, cut the potatoes into strips, grate half the carrots, dissolve the rest into a crescent, up to half a centimeter thick.

Fry the onions with carrot shavings in oil over high heat, start with the onions, when they are noticeably browned, add and stir the carrots, heat at moderate temperature for another five minutes, until the carrots soften.

Place the softened mushrooms in a saucepan along with the liquid, pour in no more than a liter of water and place on the stove. Once boiling, add salt and pepper, add bay leaf if desired, and simmer for up to ten minutes. Add potatoes, sauteed potatoes and large carrot slices. Cook for another ten minutes or a little longer, depending on the readiness of the potatoes.

Place the noodles in a saucepan and cook the soup at a moderate boil until done. Sprinkle with herbs and let sit for up to an hour.

Option 2: Quick Mushroom Noodle Soup Recipe

If we didn't mention sour cream in classic recipe, then solely because the number of admirers of this kind of dressing and people who do not like it are approximately the same. According to a recipe from a mid-twentieth-century culinary reference book, the sour cream should be "medium-fat" and may be replaced with thickened cream. Use a mixture of wild mushrooms to cook the soup. If you can’t find fresh ones - the season has passed or they simply don’t grow nearby, replace them with soaked and dried ones. This will slightly increase the cooking time of the soup, and therefore quick recipe no good.

Ingredients:

• two hundred grams of assorted fresh mushrooms;
• onion;
• small carrots;
• three potatoes;
• spoon of butter;
• a handful of short noodles;
• sour cream, 20 percent - half a glass.

How to make quick and easy mushroom noodle soup

We sort the mushrooms according to the variety, wash them, and dissolve them into beautiful pieces. Fill with a liter of water and cook for 20 minutes. Peel the onion and cut into small squares, slowly sauté in melted butter.

Peel the carrots and potatoes. Cut the tubers into narrow strips and finely grate the carrots. Dip the potatoes and pasta into the broth, and put the carrots in a sauté pan and heat for a couple of minutes over low heat.

Place the sauté into the soup, stir and add salt to taste, cook, making sure the potatoes are done and the noodles are cooked through.

Option 3: Mushroom soup with fancy flour noodles

We will prepare the flour, as well as the noodles from it, ourselves. Of course, you can take the path of least resistance and simply knead the dough with mushroom-flavored broth concentrate. But this is a completely extreme case. If you have mushrooms that grew in an ecologically clean forest area, then adding chemical flavor enhancers and aroma substitutes to the dish is somehow awkward.

Ingredients:

• a handful of dried mushrooms;
• fresh mushrooms - 200 grams;
• 2.5 liters of strong chicken broth;
• a little less than a glass of flour;
• three small onions;
• celery - two stalks;
• a couple of spoons of cognac or vodka;
• a quarter of a garlic head;
• fresh egg;
• three tablespoons of “Traditional” butter.

How to cook

Divide dried mushrooms, leave a few for the next stage, and fill the rest with warm water for an hour.

Crush about five mushrooms into flour, or better grind with a coffee grinder, combine with wheat flour, pour in three tablespoons of water and an egg, knead the dough and set aside for half an hour. Roll out into the thinnest, two-millimeter layer, dry slightly and cut into noodles.

Remove the soaked mushrooms and strain the liquid into a saucepan. Add the prepared broth to it and put on heat. After boiling, add the soaked mushrooms, one peeled onion and garlic cut into several cloves. Wash and chop the celery, add at the same time as the garlic.

Sort out fresh mushrooms, chop and boil in a small amount of water. Strain the broth and pour into a saucepan with broth, finely chop two peeled onions and fry in oil with boiled mushrooms.

Remove the vegetables from the broth and discard them, strain the liquid and pour it back into the pan, and put the mushrooms back too. After boiling, put fried mushrooms, salt, pour in cognac and season with spices.

After boiling for about seven minutes, lower and cook the noodles until done. Decorate and infuse mushroom soup with homemade noodles at your discretion.

Option 4: Chinese Mushroom Noodle Soup

Funchoza - starch noodles legumes. It’s not difficult to find it on sale; the issue of noodle quality is somewhat separate. If you really want to taste it Chinese cuisine, but it’s too far to go to a restaurant or you simply don’t have time, cook noodle soup according to the suggested recipe. You can stylize it even more by adding a little properly soaked and boiled Chinese porcini mushroom to the oyster mushrooms.

Ingredients:

• 200 grams of oyster mushrooms;
• 100 grams of Chinese starch noodles (funchose);
• large juicy tomato;
• small carrot;
• three cloves of garlic;
• onion;
• three tablespoons of soy concentrate;
• 20 ml vegetable oil.

Step by step recipe

We carefully sort out the mushrooms, cut them into slices, cut the tomatoes, together with the skin, into thin slices, cut the onions into squares, and three carrots into medium shavings.

Having preheated a deep frying pan with a multilayer or thick bottom, pour in the oil and, after warming it up slightly, add the mushrooms and chopped vegetables. Simmer on low heat for up to ten minutes, then add soy sauce, sprinkle with chopped garlic and mix.

Bring three and a half cups of water to a boil in a saucepan, add the roast, boil for no longer than three minutes, and add Chinese noodles. Add salt, stir a little, heat for a few minutes until the noodles reach the desired degree of softening. Pour into portions, spread the funchose with long forks, and serve with hot sauces.

Option 5: Hungarian mushroom noodle soup

Not alone Eastern cuisine famous for such soups. The Magyars are in no way inferior to the Chinese, and their mushroom soup with tender noodles is also excellent. Instead of water, the broth in which the chicken was boiled is better suited, make it a little salty, and in the middle last stage While cooking, add a tablespoon of dried sweet pepper, cut into small slices. This will add to the soup the appropriate taste and flavor of Eastern European cuisine.

Ingredients:

• boiled chicken - 200 grams;
• one hundred grams of champignons;
• parsley and celery roots - one piece each;
• a tablespoon of vegetable oil and tomato paste;
• flour - one hundred grams;
• onion;
• a clove of garlic;
• large carrot;
• fresh egg;
• a bunch of parsley;
• a pinch of hot pepper.

How to cook

Peel, wash and chop the roots, carrots and onions. Heat the oil and brown it over medium heat and stir constantly.

Wash the champignons and cut into slices so that the outline of the cap is clearly visible. Pour one and a half liters of boiling water into a saucepan. Add sauté and season.

Pour the salt into the flour, carefully sift it onto the table with a sieve and collect it in a mound. Pour in the egg, add a little water and knead a very stiff noodle dough. Roll out thinly, cut, first along the entire layer, then into narrow transverse strips and dry slightly.

Season the soup with tomato and chopped garlic, add salt and add noodles. Slice chilled chicken small cubes, lower into the broth. Add pepper to taste, cook for about ten minutes and, without insisting, pour into plates.