Noodle soup with mushrooms

Noodle soup with mushrooms

A tasty, fragrant, satisfying and healthy hot first course with champignons . Mushrooms are a valuable product that adds variety to our table. They stuff us with plant protein, vitamins and microelements . It is no coincidence that they are called “forest meat” - thanks to this plant product, a person’s feeling of hunger disappears quite quickly. True, although they are useful, they also have a significant drawback - they intensively absorb substances, including harmful ones, from the surrounding area, which is why I prefer to cook mushrooms grown in greenhouses. One of these mushrooms is champignon - the most common mushroom in the world . Champignon noodles are one of the common dishes that I advise you to prepare.

It will be useful for you:

• champignons 250 gr
• potatoes 2 pcs
• ready noodles 100 gr
• onion 1 piece
• vegetable oil without aroma 100 ml
• salt
• ground black pepper

Step-by-step photo recipe for making:

Before cooking, champignons need to be carefully cleaned of soil and debris with a brush, any mushroom should be rinsed under running water and placed in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.

Cut 3 mushrooms into large pieces, cut the potatoes into cubes.

Finely chop the onion and remaining champignons .

Place potatoes and coarsely chopped champignons in boiling water (2 liters), bring to a boil, add salt, reduce heat, cover with a lid, leaving a gap for steam to escape and cook over low heat for 20 minutes.

Heat vegetable oil and saute the onion over low heat until transparent.

Add mushrooms and fry along with onions over low heat for 20 minutes . Stir, be careful not to burn. At the end of frying, add salt and pepper.

By this time the potatoes have already been cooked in the pan, add the fried mushrooms to it and bring to a boil.

Add noodles or any pasta you like.
Tip: if you want the broth to remain clear, parboil the noodles - boil water (1 liter) in a separate pan and place the noodles in it, stirring until it comes to a boil and discard the noodles in a colander. After this, put the noodles into the soup.

Cook the noodles until done. Usually 3-5 minutes. Taste and add salt if necessary. Cover with a lid, turn off the heat and let the soup sit for 20 minutes.

Noodle soup with mushrooms is ready!

When serving, add a teaspoon of olive oil with truffle to the plate. This will give the soup the richest taste and smell.

You can cook with champignons → Pasta with mushrooms in creamy sauce is a common and very tasty dish.

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Noodle soup with mushrooms. Laconic recipe.

It will be useful for you:

• champignons 250 gr
• potatoes 2 pcs
• ready noodles 100 gr
• onion 1 piece
• vegetable oil without aroma 100 ml
• salt
• ground black pepper

Cut 3 mushrooms into large pieces, cut the potatoes into cubes. Finely chop the onion and remaining champignons . Place potatoes and coarsely chopped champignons in boiling water (2 liters), bring to a boil, add salt, reduce heat, cover with a lid, leaving a gap for steam to escape and cook over low heat for 20 minutes. Heat vegetable oil and saute the onion over low heat until transparent. Add mushrooms and fry along with onions over low heat for 20 minutes . At the end of frying, add salt and pepper. When the potatoes are cooked, add the fried mushrooms and noodles. Cook until the noodles are ready.

Mushroom noodle soup

Ingredients

Champignons – 300 g

Potatoes – 2 pcs.

Chicken broth – 300 ml

Greens - to taste

Burning water – 1.5 l

Bay leaf – 2 pcs.

• 28 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Mushroom noodle soup is an indescribably flavorful lunch dish. Yes, I don’t argue, soups turn out even healthier with homemade noodles, but when there is no time to create these very homemade noodles, then the store-bought version can replace it with success!

Chicken broth is a perfect addition to noodles. I boil homemade chicken in a generous amount of water with spices and herbs, and then pour the broth into small portion containers and freeze in the freezer. Thus, I always have this product on hand, which is necessary for making soups.

So, peel the vegetables and rinse them in water. We will also wash the mushrooms along with the herbs.

Cut the potatoes into large cubes, and the carrots and onions into small ones.

Place frozen chicken broth in a saucepan, pour hot water into it and place the container on the stove. Bring its contents to a boil. Pour vegetable tenderloin, salt, and bay leaves into the broth. Boil for 10-12 minutes. In general, potato cubes need exactly 15 minutes to cook.

At this time, cut the washed champignons into large slices and also add them to the pan.

Following the mushrooms, place the noodles into the broth. You can break it in your palms, turning it into small vermicelli, or throw it in a long form. Boil the noodles and mushrooms for approximately 10 minutes. 2-3 minutes before the soup is ready, taste it and add the missing spices if necessary. Chop the washed greens and also add to the pot of soup.

Pour the prepared mushroom noodle soup into deep serving bowls and garnish with fresh herbs. Serve to the table.

Wonderful noodle soup with fragrant mushrooms

Fragrant, rich, indescribably tasty... Noodle soup with mushrooms is a wonderful dish. But for some reason it is much less popular than its “big brother”, chicken noodles. Perhaps this is why previously wild mushrooms could only be “obtained” during the season – either collected or purchased. There were also lucky ones who managed to dry the forest's bounty for the winter. Their soup came out even more flavorful. The rest could only dream about this wonderful dish.

But now are completely different times! Mushrooms can be purchased in the store at any time of the season without any obstacles. Frozen, dry - take as much as you like! And champignons are completely sold all year round. Naturally, their soup comes out the least fragrant, but also very tasty. Therefore, let's change our habits and cook this wonderful first dish 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 forest mushrooms, frozen, dried. Or store-bought champignons and oyster mushrooms.

• 500 grams of new/frozen mushrooms or 100-150 grams of dry ones;
• 4 liters of water;
• onion;
• parsley root (optional);
• carrots (optional).

Prepare the broth:

1. We will sort out the freshest mushrooms, clean them (if necessary), and wash them. Dry ones - rinse thoroughly with warm water, and then soak in cool water for 2-2.5 hours. You can, in fact, not soak it, but wash it and cook it right away. Then the time for making the broth will be the same 2-2.5 hours.
2. Pour cool 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 completely.
3. After boiling, we will cook the broth from new/frozen/previously 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 make the soup. Throw away the vegetables and roots.

Mushroom broth is usually not salted when cooking. Salt is added already during the preparation of dishes from it. From this quantity of goods you will get about 3 liters. broth.

Cooking homemade noodles

You can use store-bought pasta. But almost everyone loves this homemade noodle soup. Let's cook it.

• a full glass of flour, even with a slide;
• testicle;
• a third of a glass of water,
• salt.

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, stirring the dough constantly.
3. Knead the mass well. The dough should turn out quite plastic and soft. You shouldn’t make it too cool – your hands will practically 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 any 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 1 soup. Therefore, we will set aside as much as necessary, and place the rest on a tray and air dry for several hours. Later, these noodles can be put in a jar or narrow linen bag and used the 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 need to be placed in the bubbling broth before the other ingredients. Let it cook for 5-7 minutes, then we will add other products in the order indicated in the recipe.

For our recipe we will need:

• 3 liters of mushroom broth and mushrooms from it;
• 1-2 onions;
• 1 carrot (optional);
• 100 g noodles;
• butter or vegetable oil for frying;
• salt;
• greens (optional).

From this quantity of goods you will get 10-12 servings of soup. Production 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 fry them a little in oil.
2. Place sautéed vegetables and noodles into the bubbling 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 would like you to pamper yourselves with this delicious homemade soup more often.

Noodle soup with mushrooms

Fragrant, hearty and indescribably delicious boletus soup! Soups with wild mushrooms are especially popular in autumn. You can freeze collected mushrooms and prepare soup in winter, spring and summer. Everyone will definitely like the catchy and rich taste!

1. Main
2. Recipe groups
3. Noodle soup with mushrooms

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 45 min

Step-by-step production

Step 1:

Collect white mushrooms in the forest. If you don’t have this ability, then you can use store-bought frozen ones.

Step 2:

Wash the mushrooms thoroughly. Cut large mushrooms into small pieces; small ones can be thrown whole. Pour water over the mushrooms and place on high heat. After boiling, remove the foam, reduce the heat and cook for about 20-30 minutes. After this, drain the water from the pan and wash the mushrooms a couple of times under running water.

Step 3:

While the mushrooms are cooking, prepare the noodle dough. To do this, mix 2 types of flour in a separate container, add a pinch of salt and evenly add water by spoonfuls, kneading a fairly tight dough. It may take a little more or less water than stated in the recipe.

Step 4:

Wrap the finished dough in cling film and let it sit.

Step 5:

Prepare the roast. Grate the carrots and chop the onion into small pieces. Fry in heated vegetable oil for some time, stirring constantly.

Step 6:

Peel the potatoes and cut into small cubes.

Step 7:

Bring chicken broth to a boil. Add chopped potatoes and boiled white mushrooms to it. After boiling, reduce the heat to medium and cook under a closed lid for about 10-15 minutes until the potatoes are ready.

Step 8:

At this time, cut the noodles. Roll out the dough into a narrow flat cake, divide into several parts and cut into wide noodles.

Step 9:

Add noodles and frying to the soup. Add salt to taste. Add bay leaf. Cook for about two to three minutes until the noodles are ready.

Step 10:

Before serving, sprinkle with herbs and pepper as desired. Very tasty with sour cream.

Snow-white mushrooms, as is clear, are most valued among lovers of quiet hunting.
These mushrooms have a rich mushroom smell and generous taste. One type of boletus is worth a lot! White mushrooms have the highest nutritional value, great taste and a ton of vitamins and minerals.

Boletus mushrooms contain a huge amount of fiber, so they will help with weight loss, despite their calorie content.

During the period of fasting, soup can be prepared in water; the result will be no less tasty and rich dish.