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Mushroom soup of champignons with vermicelli and potatoes

Mushroom soup with champignons, vermicelli, and potatoes

A quick, filling hot lunch with hardly any fuss. Making a fragrant, tasty mushroom soup with champignons, vermicelli, and potatoes couldn't be easier. Anyone can pull it off, even someone just learning the basics — and armed with a spoon, even a kid will happily dig in!

Julia

Recipe author

Mushroom soup of champignons with vermicelli and potatoes

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Composition / ingredients

Servings:

Water

1.4

Potatoes (medium)

Champignons

300

Vermicelli

Carrots

Onion

Vegetable oil

Salt

Ground black pepper

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 29 % 2 g

Carbohydrates 57 % 4 g

42 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make mushroom soup with vermicelli and potatoes? Gather your ingredients. Use medium-sized vegetables and an odorless vegetable oil. Choose a fine vermicelli. If the mushrooms are frozen, weigh them only after they've thawed completely.
Step 2:

Scrub the carrot and potatoes under running water with a brush first. Peel the carrot and cut it into thin strips or grate it on the coarse side of a grater.
Step 3:

Peel and wash the onion and cut it into small cubes.
Step 4:

Pour half the vegetable oil into a skillet and saute the vegetables for 5-7 minutes, stirring now and then. Use a wide skillet that's roomy enough to fit the mushrooms later, and keep the food in a thin layer so it browns evenly. If you don't have a skillet that size, you can cook the mushrooms and vegetables separately in two smaller pans.
Step 5:

Lay the washed, trimmed mushrooms on a kitchen towel to draw off excess liquid. Leave them 15-20 minutes for the moisture to soak into the cloth. Drying the mushrooms well matters — if they're full of water, they'll turn watery in the soup. Slice the mushrooms.
Step 6:

Add the mushrooms to the skillet with the vegetables along with the rest of the vegetable oil. Saute over medium heat until the mushrooms are lightly browned. They'll shrink noticeably as they cook.
Step 7:

Peel the potatoes and cut them into medium cubes.
Step 8:

Pour water into a suitably sized pot and bring it to a boil. Add the prepared potatoes and cook over moderate heat until half done.
Step 9:

Add the sauteed vegetables and mushrooms to the pot and stir. Bring the soup to a boil and salt it. Cook over medium heat for 3-4 minutes.
Step 10:

Pour the vermicelli into the soup and stir well right away.
Step 11:

Add the bay leaf and, if you like, ground black pepper, and stir. Cook the soup over low heat for 3 minutes, stirring once more so the vermicelli doesn't clump.
Step 12:

Take the finished soup off the heat and serve right away.
Step 13:

Garnish each bowl with finely chopped herbs if you like. Enjoy!

You can use less or more water than the recipe calls for, depending on whether you want a thick or thinner soup.
Instead of champignons, you can use dried mushrooms (you'll need 5-6 times less than fresh). Don't forget to rinse them and then soak them before cooking, for about 2-3 hours.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them thoroughly of any soil under warm or cold running water and cut away any bad spots. Tiny mushrooms under 3/4 inch (2 cm) don't need peeling at all — just rinse them well. Larger champignons are best peeled of their thin skin.