Mushrooms with noodles: recipes for mushroom dishes

Some housewives make champignon soup exclusively with noodles, others prefer to add potatoes, and still others use both of these ingredients - the result will certainly be excellent. For speed cooking, you can use store pasta. But if you have enough time, then vermicelli for soup with mushrooms can be prepared independently.

Champignon and Vermicelli Soups

Chicken soup with mushrooms and noodles.

Ingredients:

• 1.5 l chicken stock
• 100 g champignon
• 100 g grated cheese
• 50 g shallow vermicelli
• 1/2 parsley
• pepper
• salt

Hungarian chicken soup with champignons and noodles.

Ingredients:

• 100 g fresh champignons
• 1.2 kg of chicken
• 200 g of vermicelli
• 60 g celery root
• 25 g parsley root
• black pepper peas
• salt to taste
• parsley

1. Cut the prepared chicken into small portions, put in a pan, pour cold water, put on fire, bring to a boil, drain the water, rinse the meat in running cold water, put it back in the pan, pour cold water, put on fire, bring to a boil and cook over low heat at low boil.
2. Diced peeled vegetables and mushrooms and dip in boiling soup. When the meat is cooked until half cooked, add black pepper, salt and parsley.
3. 1-2 minutes before the end of cooking, pour the vermicelli, previously cooked until tender in salted water, bring to a boil and remove from heat.
4. Before serving, in a plate with soup cooked with vermicelli and mushrooms according to this recipe, you need to add chopped parsley.

Vegetable soups with mushrooms and noodles

Now check out our selection of step-by-step recipes for preparing vegetable soups with champignons and noodles.

Mushroom soup with vermicelli, vegetables and herbs.

Ingredients:

• 200 g champignon
• 30 g of vermicelli
• 1 small carrot
• 1 leek root
• parsley
• thyme
• Bay leaf
• salt to taste

Before you start cooking soup, you need to soak the mushrooms for 2 to 3 hours. Then rinse, peel and finely chop. Throw mushrooms in a pot of boiling water, add vermicelli, grated carrots, chopped leek, bay leaf, herbs, thyme. Add some water to the pan. Salt and cook for 10 minutes over low heat. Then remove the mushrooms, and rub the vegetables through a sieve and bring to a boil again.

Before serving, put finely chopped mushrooms in plates with soup.

Soup with mushrooms and homemade vermicelli.

Ingredients:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g of fresh porcini mushrooms, champignons or mushrooms-umbrellas
• vermicelli

For vermicelli:

• 160 g flour
• 1 teaspoon melted butter
• 2-3 tbsp. tablespoons of water

Knead flour with other products until a viscous dough is formed, then roll it onto the board with a ragged layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the finely chopped vermicelli into boiling salted water and cook until it floats to the surface. If you do not need to cook all the vermicelli at once, then the rest should be dried. In this form, it is well preserved.

To cook soup with mushrooms and noodles according to this recipe, in a boiling broth you need to dip the roots and mushrooms, cut in strips, cut in half or in four, cook until tender. To the finished soup add separately boiled vermicelli.

Fresh champignon soup with vermicelli, carrots and celery.

Ingredients:

• 400 g fresh champignons
• 40 g of vermicelli
• 80 g onions
• 60 g carrots
• parsley root
• celery root
• 35 g butter
• 40 g sour cream
• dill or parsley
• salt to taste

Thoroughly peel the mushrooms, rinse, cut into thin strips, transfer to a saucepan, add water, add butter, close the lid and simmer, stirring for 20 - 30 minutes. Do not forget to stir occasionally. Onions, carrots, parsley root, celery root, peel, rinse, cut into strips and fry in butter.

To the stewed mushrooms after the specified time add vermicelli, fried vegetables, pour 1.5 liters of water, salt, bring to a boil, cook over low heat for 10 minutes.

Pour the finished soup with vermicelli and champignon mushrooms into plates and sprinkle with chopped parsley.

Mushroom soup with vegetables.

Ingredients:

• 200 g fresh champignons
• 30 g of vermicelli
• 2 carrots
• 2-3 potatoes
• 2 eggs
• 1 teaspoon butter
• 1 bay leaf
• ground black pepper and salt to taste
• parsley

To prepare a delicious mushroom mushroom soup with vermicelli according to this recipe, mushrooms must be peeled and cut into slices. Peel, rinse and cut the carrots in circles.

Pour 1.5 liters of water into the pan, salt, put the prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add the prepared potatoes, diced, and bay leaf, bring to a boil and toss the vermicelli, cook over low heat until cooked. Then remove from heat, add butter. Season with eggs, black pepper and sprinkle with chopped parsley.

Fresh champignon soup with vermicelli and onions.

Ingredients:

• 300 g fresh champignons
• 100 g of vermicelli
• 300 g onions
• 2 tbsp. tablespoons butter
• 1 liter of broth
• salt and pepper to taste

Before you make soup with mushrooms and noodles, fresh mushrooms and onions need to be peeled, washed, cut into strips and stew in fat. When the onion is lightly browned, put everything in the broth, at the same time toss the vermicelli and cook until tender. Serve cheese sandwiches for the soup. Thinly slices of white bread, butter, sprinkle with grated cheese and put in the oven for several minutes, until the cheese starts to melt and lightly browned.

Oven with champignon mushrooms in the oven

Ingredients:

• 5 kg purchased vermicelli or pasta
• 1 full plate of champignons
• English and simple pepper 1-2 grains
• 2 eggs
• 2 tablespoons sour cream
• 3 tablespoons of oil
• 2 crackers

0.5 kg of purchased vermicelli or pasta to boil in salt water, put on a sieve, rinse with cold water; drive 2 eggs, 2 tablespoons of sour cream, 1 spoon of oil, salt, a little English crushed and 2-3 grains of simple pepper. Peel a full plate of champignons, finely chop and fry in a pan under a lid with salt and oil, spread a plate with butter, sprinkle with breadcrumbs, put a row of noodles, a row of fried champignons, put in a hot oven. Serving, put on a dish.

 

Frozen champignon mushroom soup with noodles and potatoes

Ingredients:

• water or broth - 1 l
• potatoes - 2 pcs.
• carrots - 1 small
• onions - 1 pc.
• champignons - 150 g
• butter - 30 - 40 g
• Vermicelli 2 - 3 tbsp. l
• salt to taste
• ground black pepper to taste
• fresh herbs - for serving
• sour cream - for serving soup

to make soup from frozen champignons with noodles, the vegetables must be washed and peeled. Cut the carrots into thin circles, then chop in strips. Cut the potatoes into 2 cm thick plates, then cut the plates into strips. Onions cut into cubes. Mushrooms cut into 4 parts.

Boil water in a saucepan, lower the potatoes, let it boil and then cook on low heat with the lid ajar for 10 minutes. Meanwhile, put the pan on the stove, melt the butter in it, put the onions, fry until golden, add carrots, fry for 3 minutes. Add mushrooms to the onions and carrots, simmer over high heat until the liquid from the mushrooms evaporates. After that, reduce the heat and simmer the vegetables with mushrooms for another 5 minutes. Transfer the vegetable mixture with mushrooms into a broth with potatoes, wait until the soup boils. Add vermicelli, salt to taste, mix. Cook the soup until the vermicelli is cooked. At the end of cooking, add spices to the soup with noodles and mushrooms, and after 5 minutes remove from heat.