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Mushroom noodle soup

Mushroom noodle soup

A simple, quick soup from everyday ingredients! Mushroom noodle soup is a very tasty homemade dish made from affordable vegetables with noodles and champignons! It comes out light yet filling and nourishing at the same time!

MariaS

Recipe author

Composition / ingredients

Servings:

Champignons

200

Potatoes

360

Carrots

Onion

Water

1.5

Noodles

Vegetable oil

Ground black pepper

Salt

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

35 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

How do you make mushroom noodle soup? Gather the ingredients. You can use store-bought or homemade noodles. Frozen or dried mushrooms work in place of fresh (you'll need 5–6 times less of the dried kind). Thaw frozen mushrooms however you like and drain the liquid. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours. Pre-boil wild mushrooms.
Step 2:

Wash, peel, and grate the carrot on the coarse side of a grater. Peel the onion and cut it into small cubes. Heat the vegetable oil in a skillet, add the chopped vegetables, and sauté them over medium heat until the onion is translucent, stirring now and then.
Step 3:

Wash the champignons and trim the cut end of each stem. Slice the mushrooms. Add them to the onion and carrot in the skillet and fry, stirring often, for 3–4 minutes, so the onion and carrot don't burn.
Step 4:

Wash, peel, and cut the potatoes into small pieces. Put them in a suitably sized pot. Cover the cut potatoes with water. Set the pot over the heat, bring it to a boil, skim off the foam, and cook over low heat for 10 minutes.
Step 5:

Add the noodles to the potatoes (you can break them into smaller pieces first — long ones aren't very easy to eat). Bring the soup back to a boil, stirring so the noodles don't clump, and cook over low heat for another 10 minutes (or as long as the noodle package says).
Step 6:

Add the sautéed vegetables and mushrooms to the potatoes and noodles. Salt the soup and add ground black pepper. Stir and cook for another 2–3 minutes. Then take the soup off the heat and let it rest for 10 minutes. Ladle it into bowls and serve. You can top each serving with chopped fresh herbs and a spoonful of sour cream to taste. Enjoy!

The soup is especially good with wild mushrooms (fresh or frozen) and homemade noodles instead of store-bought. It's a bit more work, but the dish comes out with a unique taste and aroma!
A note on quantities: whether or not the recipe gives an exact amount of water, it's best to go by your own preference (thick versus thinner), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, if it's your first time, don't make a whole pot at once — make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid boils off as it cooks. After tasting a small batch, you can adjust both the liquid and the proportions to your liking. Before long, like most seasoned cooks, you'll be adding the water and ingredients by eye.
For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.