When the soul demands real, truly Russian home cooking, it is difficult to find a more suitable option than this classic recipe for porcini mushroom soup with noodles. This dish has always been one of our favorites, so every housewife should be able to prepare such a soup, especially since it is not at all difficult. I offer you the simplest recipe for porcini mushroom soup with vermicelli with a minimum amount of ingredients and a little time. You can make it from dried mushrooms, like I did, or from fresh or frozen, believe me, in any case it will turn out incredibly tasty.
Since we are using dried mushrooms here, before adding them to the soup, the mushrooms should be soaked in cold water for half an hour. Then we filter the water from them through cheesecloth and pour it into a saucepan, boil the mushrooms in it for 30 minutes. Carefully remove the mushrooms using a slotted spoon, and strain the mushroom broth several more times.
Now cut the onion into small cubes and fry it in vegetable oil until soft. Add the grated carrots to the onion, fry for a couple more minutes, then clear some space in the center of the pan and put the chopped garlic there. Fry it for literally half a minute, then mix everything.
Cut the boiled mushrooms into small pieces and place them in a frying pan with the vegetables, pepper everything, mix and fry for 10 minutes.
Peel and cut the potatoes into cubes, put them in mushroom broth and cook until almost fully cooked, add vermicelli and let the liquid boil.
Now put the fried vegetables and mushrooms into the pan, add salt to the soup and cook until the noodles are ready, turn off.
Serve the soup, garnished with fresh herbs, croutons or sour cream. Bon appetit! average rating: 4.
1, total votes: 26 Important! The video may differ from the text version of the recipe!
Dried mushroom soup with vermicelli is a traditional Russian dish, a frequent guest on the winter menu. After all, in Russia, mushrooms were always harvested and dried in the summer in order to enjoy a hot, aromatic dish during the cold season. The recipe for dried mushrooms with vermicelli is quite simple, and this article contains a description of the stages of its preparation.
About dried mushroom soup
It is believed that the best option - the most aromatic and tasty - is made from porcini mushrooms. A good soup is made from boletus and aspen mushrooms. Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.
Dried mushroom soup, in addition to its excellent taste, has another important advantage: mushrooms are consumed very economically and last a long time.
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Frozen forest mushroom soup with vermicelli
Of course, if you prepare the soup during the “silent hunting” season, it will be even more aromatic and tastier. But even in winter, you can safely pamper yourself and your family with delicious wild mushroom soup, not only frozen ones, but also purchased ones. Nowadays, in almost every supermarket you can find bags of frozen wild mushrooms in the freezers. It can be only white or only chanterelles, or maybe assorted. Like this time in our recipe. Zest: one interesting ingredient is added to the soup, which is not typical for mushroom soups - dried paprika. It will enhance the dark color of the soup and add intensity and aroma to its taste.
Ingredients:
- broth - 2.5 liters;
- package of frozen mushrooms - 400 g;
- potatoes - 2-3 pcs;
- vermicelli - 0.5 cups;
- onion - 1 head;
- dried ground wig - 1 tsp;
- flour - 1 tsp;
- sunflower oil - 2 tbsp;
- butter - 50 g.
- salt - to taste.
6 servings.
How to prepare vermicelli soup with frozen mushrooms
- The broth for the soup can be anything - beef, chicken, pork. You can also cook with mushroom broth, without meat.
- The mushrooms must first be thawed and placed in a colander to drain excess liquid. Since we will be frying them, moisture will interfere.
- Pour sunflower oil into the frying pan and also add a piece of butter. Mushrooms love butter, but if you fry only in it, the butter will burn. A mixture with a vegetable will prevent this from happening.
- Fry until golden brown. First, the water will release, then evaporate, and the mushrooms will fry.
- Transfer them to a saucepan. Cook for 20 minutes. In general, you need to ensure that the total cooking time for wild mushrooms is at least an hour.
- In 20 minutes. add peeled, cut into pieces potatoes to the mushrooms.
- Pour oil into a clean frying pan again and add finely chopped onion. Saute it until soft, then add paprika and fry together for a couple more minutes.
- Add flour. In principle, it is not a necessary ingredient in the soup. But the dark mushroom broth just begs to be made richer and weightier. The flour is just what you need. Stir, cook for another minute, add to the pan. Salt the soup.
- When the potatoes are ready, add the vermicelli. Cook for about 5 minutes and turn off.
Thick, rich mushroom soup is ready! You can’t even tell that it was cooked from “frozen”. Potatoes and vermicelli add richness to it, making it a real winter hot dish.
Author: Victoria S.
Classic recipe
For soup with dried mushrooms and noodles you will need:
- 100 grams of mushrooms;
- 2 onions;
- 2 liters of water;
- 4 tablespoons noodles;
- 50 grams of ghee;
- one carrot;
- two potato tubers;
- salt.
How to prepare:
- Wash the mushrooms and soak them in water for several hours.
- After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
- Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
- Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
- Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
- When the potatoes are half cooked, add vermicelli to the soup.
- Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.
You may be interested in: Soup with mushrooms and buckwheat: preparation methods Pour the hot soup into bowls and add a spoonful of sour cream to each.
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Option 2 quick recipe for mushroom soup with potatoes
The following recipe for mushroom soup includes noodles. The result is a satisfying first course. If desired, omit the noodles and use a little more potatoes.
Some housewives turn potatoes into puree after cooking using a blender. In this way, without changing the recipe, you get a puree soup from potatoes and dried mushrooms.
Set of required products:
- 400 g mushrooms;
- 4 potatoes;
- 80 g noodles;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- 1 p. parsley;
- 3 liters of plain water;
- salt and spices to taste.
How to quickly cook mushroom soup:
- Divide large mushrooms into caps and stems, leave small ones whole, place in a colander, and rinse under the tap. After this, cut into thin slices.
- Pour water into a saucepan, boil, throw in the bay leaves, and after 1-2 minutes the mushrooms.
- While they cook for 30 minutes, peel the vegetables. Then finely chop the onion, chop the carrots on a grater with large holes, cut the potatoes into large pieces.
- After cooking the mushrooms, add potatoes to them, after 10 minutes - onions, after 5 minutes - carrots, then immediately noodles.
- After 5 minutes of cooking, remove the bay leaves, add salt to the soup and turn off the gas.
With Chiken
The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. So, the ingredients:
- chicken breast with skin;
- 3.5 liters of water;
- 60 grams of forest dried mushrooms;
- one onion;
- one carrot;
- one parsley root;
- vermicelli - to taste;
- pepper;
- rast. oil;
- fresh herbs;
- salt.
How to prepare:
- Soak dried wild mushrooms in warm water for half an hour.
- Wash carrots and onions and cut into small cubes.
- Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
- Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
- Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
- Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.
Pour the finished chicken soup with dried mushrooms and noodles into plates, sprinkle chopped fresh herbs into each.
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Option 3 creamy mushroom soup with potatoes
Puree soup with mushrooms turns out aromatic and tasty if you add melted cheese and cream to it. It is not at all necessary to puree the dish: it will be no less tasty if the potatoes remain lumpy.
Ingredients:
- 300 g dried champignons;
- 3 potatoes;
- 2 pcs. processed cheese (100 g each);
- 1 onion;
- 1 carrot;
- ½ cup cream;
- rast. frying oil;
- salt and pepper to taste;
- 2.2 liters of clean water.
Preparation:
- Boil water, pour potato cubes into the pan and cook for 10 minutes.
- Grind the onion and carrot on a coarse grater, cut the mushrooms into slices.
- Heat the oil in a frying pan, fry vegetables and mushrooms in it for 5 minutes, then pour the mixture into the pan.
- After 10 minutes of cooking, add salt to the soup and season with spices. After this, add cream and mix the contents of the pan thoroughly.
- Cut the cheese into cubes, throw into the soup and stir slowly with a spoon for 1-2 minutes.
- Add finely chopped herbs to the prepared dish, cover with a lid and let simmer for 10-20 minutes.
About dried mushroom soup
It is believed that the best option - the most aromatic and tasty - is made from porcini mushrooms. A good soup is made from boletus and aspen mushrooms. Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.
Dried mushroom soup, in addition to its excellent taste, has another important advantage: mushrooms are consumed very economically and last a long time.
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Description of preparation:
When the soul demands real, truly Russian home cooking, it is difficult to find a more suitable option than this classic recipe for porcini mushroom soup with noodles.
This dish has always been one of our favorites, so every housewife should be able to prepare such a soup, especially since it is not at all difficult. I offer you the simplest recipe for porcini mushroom soup with vermicelli with a minimum amount of ingredients and a little time. You can make it from dried mushrooms, like I did, or from fresh or frozen, believe me, in any case it will turn out incredibly tasty. Purpose: For breakfast / For lunch / For dinner Main ingredient: Mushrooms / Porcini mushrooms / Dried mushrooms / Vermicelli Dish: Soups Geography of cuisine: Russian cuisine Diet: Lenten dishes
Classic recipe
For soup with dried mushrooms and noodles you will need:
How to prepare:
- Wash the mushrooms and soak them in water for several hours.
- After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
- Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
- Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
- Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
- When the potatoes are half cooked, add vermicelli to the soup.
- Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.
Pour the hot soup into bowls and add a spoonful of sour cream to each.
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With Chiken
The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. So, the ingredients:
- chicken breast with skin;
- 3.5 liters of water;
- 60 grams of forest dried mushrooms;
- one onion;
- one carrot;
- one parsley root;
- vermicelli - to taste;
- pepper;
- rast. oil;
- fresh herbs;
- salt.
How to prepare:
Pour the finished chicken soup with dried mushrooms and noodles into plates, sprinkle chopped fresh herbs into each.
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Chicken soup
During the diet, you can add boiled chicken meat. Along with porcini mushrooms, champignons are also suitable for chicken soup; they can be cooked fried or placed in broth with boletus mushrooms. For chicken soup, it is best to take breast or ham, since there is more white meat containing a large amount of protein. You need to take 400 g of boiled chicken.
Chicken soup
- Vegetables are chopped while the soaked porcini mushrooms are boiled in a saucepan.
- After 10 min. As the mushrooms boil, potatoes and chopped chicken are added to them.
- Frying is done in the classic way. At this point you can add mushrooms, red pepper or chili pepper.
- The fried vegetables are transferred to the soup, after which it is salted and seasonings are added.
You can also add 1-3 tbsp to the roast. l. flour to give more thickness and taste.
About dried mushroom soup
It is believed that the best option - the most aromatic and tasty - is made from porcini mushrooms. A good soup is made from boletus and aspen mushrooms. Before use, dry mushrooms are soaked for several hours, then boiled in the same water. Next, the broth is filtered through cheesecloth, the mushrooms are washed very thoroughly.
Dried mushroom soup, in addition to its excellent taste, has another important advantage: mushrooms are consumed very economically and last a long time.
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Secrets of cooking noodles with porcini mushrooms
Preparing mushroom noodles is not difficult, but in order for the dish to be successful, it is important to choose and prepare the main ingredients correctly.
To prepare first and second courses, you can use store-bought pasta. But the most delicious option will be with homemade noodles.
Boletus mushrooms can be taken fresh, frozen or dried. However, the preparation of this ingredient before cooking will vary.
To preserve the taste and aroma as much as possible, fresh porcini mushrooms are used immediately after collection. They are thoroughly washed and cleaned. Boletus mushrooms should not be soaked, otherwise they will become saturated with moisture and become tasteless.
When using frozen mushrooms, you do not need to defrost them first. If they were prepared in sliced form, then they can be immediately sent into boiling water.
Attention! If porcini mushrooms are first defrosted, they will lose their structure, but if they are added to boiling water while still frozen, they will better retain their appearance.
But before preparing noodles with dried porcini mushrooms, they must be soaked in water. Typically the soaking time is 1-2 hours. Only after this procedure will dry boletus mushrooms in the finished dish be more tender and soft.
Classic recipe
For soup with dried mushrooms and noodles you will need:
- 100 grams of mushrooms;
- 2 onions;
- 2 liters of water;
- 4 tablespoons noodles;
- 50 grams of ghee;
- one carrot;
- two potato tubers;
- salt.
How to prepare:
- Wash the mushrooms and soak them in water for several hours.
- After the dried mushrooms have soaked, boil them until soft in the same water where they were soaked. If you skip the soaking step, the soup will take much longer to cook.
- Strain the resulting broth, rinse the mushrooms themselves with tap water and cut into small pieces.
- Grate the carrots (take a small one), finely chop the onions. Fry the vegetables in melted butter for three minutes, then add the mushrooms to them and cook all together for about five minutes.
- Add mushrooms with onions and carrots, sliced potatoes and salt to the broth, strained after boiling the mushrooms.
- When the potatoes are half cooked, add vermicelli to the soup.
- Cook the soup for another five minutes. Then remove from the stove, add chopped herbs and let it brew for about ten minutes.
Pour the hot soup into bowls and add a spoonful of sour cream to each.
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With Chiken
The recipe can be slightly varied by adding chicken. The combination of chicken, mushrooms and noodles is perfect, and this soup is just as easy to prepare. So, the ingredients:
- chicken breast with skin;
- 3.5 liters of water;
- 60 grams of forest dried mushrooms;
- one onion;
- one carrot;
- one parsley root;
- vermicelli - to taste;
- pepper;
- rast. oil;
- fresh herbs;
- salt.
How to prepare:
- Soak dried wild mushrooms in warm water for half an hour.
- Wash carrots and onions and cut into small cubes.
- Wash the chicken breast with bone and skin, put it in a saucepan, add water, add parsley root, ground pepper and salt, cook over low heat, remembering to stir and skim off the foam.
- Pour some sunflower oil into another pan and heat it up. Sauté the onion in it, then add the carrots and cook them together until the carrots become lighter in color. Pour chicken broth into the saute and cook over low heat.
- Place mushrooms in a saucepan with sautéed vegetables and broth, bring to a boil, reduce gas and continue cooking for a few more minutes.
- Remove the skin from the chicken and add it to the soup. At the very end of cooking, throw in a few small handfuls of small, thin noodles and cook until done.
Pour the finished chicken soup with dried mushrooms and noodles into plates, sprinkle chopped fresh herbs into each.
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Buckwheat soup
During Lent, a good option would be soup made from dried mushrooms and buckwheat in the amount of 300 g. Buckwheat, washed before cooking, must be completely dried. The fastest way to do this is in a dry frying pan.
Buckwheat soup
- Liquid is added to the broth in which the mushrooms were soaked to the required volume, then the boletus mushrooms are placed along with the cereal.
- After 15 min. chopped potatoes are added to buckwheat and mushrooms. All together should be cooked for another 15 minutes.
- Randomly chopped vegetables are fried in a frying pan.
- In 5 min. Before the end of cooking the soup, frying is sent to it and with it the dish is ready.
