The recipe for mushroom and vermicelli soup is unusually simple. The soup is aromatic, with a rich taste and pleasant texture. It can be prepared from inexpensive and affordable for every housewife ingredients. In addition, a great advantage of the recipe is that it takes a minimum amount of time to cook. For a modern and forever busy housewife, our recipe will become a real lifesaver.
Product selection
For a recipe for soup with mushrooms and noodles, it is recommended to choose exclusively fresh and high-quality ingredients. Champignons - very fragrant mushrooms with which you can cook a huge number of delicious dishes, the main thing is that the mushrooms are fresh. A pinkish shade of the lower side of the mushrooms and a snow-white hat will tell about the freshness of the product. Shriveled, slightly dried, blackened mushrooms cannot be used for cooking - they will ruin the color.
The recipe for mushroom champignon soup with vermicelli is good because all the ingredients are available at any time of the year. In the market or in a large supermarket you can always buy high-quality vermicelli and good fresh champignons. By the way, you can use regular pasta or homemade noodles for soup.
List of Essential Ingredients
The listed products are designed for 3-4 servings.
- 2.8 liters of water;
- 75 g of potatoes;
- 170 g of vermicelli;
- 35 g of vegetable oil;
- a pinch of salt;
- 130 g of fresh carrots;
- 170 g of onions;
- a bunch of parsley;
- ground black pepper;
- bay leaf;
- other spices to taste.
Cooking features
A step-by-step recipe for soup with mushrooms and vermicelli begins with the preparation of the broth. Pour the indicated amount of water into a pot of suitable volume, put the dishes on the fire, turn on the maximum gas, bring to a boil. While the water will boil, you can do the cooking of mushrooms. Mushrooms should be thoroughly washed, cleaned of dust and partitions. Transfer the washed mushrooms to a paper towel and dry to get rid of excess moisture. Cut off the hard ends of the legs.
Preparing a recipe for soup with mushrooms and noodles, novice housewives ask the question: "Is it worth cutting the skin from the hat?". Experienced cooks do not give a definite answer. It is believed that the mushroom legs and the skin of the cap contain toxins and harmful substances that fungi accumulate throughout their lives, so some chefs remove them before cooking. Other chefs believe that it is the skin of the hat that contains the entire aroma of mushrooms. Which option of cutting mushrooms to choose - decide for yourself.
Washed and peeled mushrooms are cut into thin plates, sent to boiling water. Cook mushrooms for 25 minutes.
Vegetables
The recipe for soup with mushrooms and noodles is good in that it allows you to combine several actions. While water boils, mushrooms are chopped. While boiling mushroom broth, you can do the preparation of vegetables. Peel the potatoes, cut the tubers into small cubes. Peel onions, cut into half rings (if desired, you can even smaller). We clean the carrots, rub them on a coarse grater or cut them into cubes, like potatoes.
Gas station
In a small amount of sunflower oil, fry onions and carrots. You can add some salt and your favorite spices.
Final stage
Using a slotted spoon, we take the mushrooms out of the broth and send them to the pan for carrots and onions, and instead of the mushrooms we send the potatoes to the pan. When the potatoes become soft, add fried vegetables with mushrooms, salt, and spices to taste in the broth. At the last stage, add small vermicelli, cook for another 5 minutes, turn it off. Add fresh, finely chopped parsley. Close the lid. Let the dish stand for a few more minutes. Pour on plates, put sour cream (to taste), decorate with herbs.