Recipes for porcini mushroom soups with noodles

For a variety of everyday diets, you can cook porcini mushroom soup with vermicelli and a number of other nutritious ingredients. For the family, this will be a variety on the menu, and for the hostess - the opportunity to try their hand at culinary art. Recipe for porcini mushroom soup with noodles can be selected on this page.

It offers a variety of cooking methods. The composition includes chicken and meat, cream, sour cream, herbs, potatoes, carrots and other vegetables we are used to. Recipes allow the use of ready-made (pre-cooked broth) or making fresh from mushrooms. As a basis, you can use broth on meat bone.

Mushroom soup from porcini mushrooms with noodles

Ingredients:

• 40-50 g dried porcini mushrooms
• 100-150 g of vermicelli
• 1-2 carrots
• 1 onion
• 2 tbsp. l vegetable oil
• dill or parsley
• salt

Fresh porcini mushroom soup with vermicelli

Ingredients:

• 300 g of meat with bone (any)
• 500 g ceps
• 2 onions
• 1 parsley root
• 2 tablespoons tomato paste
• 50 g of cheese (any)
• 100 g fat
• 100 g of vermicelli
• garlic
• greens (any)

Finely chop the peeled onion, fry in fat, add the peeled chopped mushrooms, pour in a little water and simmer until tender. Wash the meat for fresh porcini mushroom soup with vermicelli, add cold water (2 l) and put on low heat. When the water boils, remove the foam and cook for about an hour. Then put mushrooms, tomato paste, chopped garlic, add salt, boil, add grated cheese, greens.

Boil the vermicelli separately and put it in the soup before serving.

Dried porcini mushroom soup with vermicelli

Ingredients:

• 100 g dried porcini mushrooms
• 2 potato tubers
• 100 g of vermicelli
• dill greens and salt to taste

Wash the potatoes, peel, cut into cubes. Wash the dill, finely chop. Bring 1.5 l of water to a boil, add previously soaked mushrooms. Cook the soup from dried porcini mushrooms with vermicelli for 20 minutes, add potatoes, vermicelli, salt, cook until tender, sprinkle with dill.

Frozen porcini mushroom soup with vermicelli

Structure:

• frozen porcini mushrooms - 500 g
• butter - 50 g
• onions - 1-2 pcs.
• Tomatoes - 2-3 pcs.
• vermicelli - 50 g
• sour cream - 3-4 tbsp. spoons
• Red pepper
• parsley
• salt

1. Cut fresh mushrooms into slices and boil.
2. In butter, fry onions, flour, red pepper and fresh tomatoes, put in mushroom broth, salt to taste, add vermicelli and cook until cooked.
3. Before serving, season the soup of frozen porcini mushrooms with noodles with sour cream, herbs and pepper.

Soup of fresh porcini mushrooms.

Peeled, washed and julienne mushrooms are put in a pan, add butter, salt to taste, pour water and boil for 15-20 minutes. Soup seasoned with sour milk, eggs, butter. Sprinkle with finely chopped parsley and black pepper.

Structure:

• 100 g porcini mushrooms
• 1 faceted glass of sour milk
• 6 tbsp. tablespoons of oil
• 1 liter of water
• 2 tbsp. spoons of vermicelli
• 2 eggs
• black pepper and parsley to taste.

Dried porcini mushroom soup.

Mushrooms are washed and soaked in cold water for 1-2 hours. Passion on oil onion, flour, red pepper and tomatoes, pour boiling water and cook everything until cooked. Soup can be seasoned with rice, noodles or julienne vegetables.

Before the end of cooking, sour milk and eggs are added, as well as finely chopped parsley and black pepper.

Structure:

• 150 g dried mushrooms
• 6 tbsp. tablespoons of oil
• 1 onion head
• 1 tbsp. flour spoon
• Red pepper
• 2 tomatoes
• 0.5 liters of water
• 2-3 tbsp. spoons of vermicelli
• faceted glass of sour milk
• 2 eggs
• black pepper and parsley