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Noodle soup with mushrooms

Homemade Noodle Soup with Porcini Mushrooms

A fragrant, hearty, and incredibly tasty soup with porcini! Wild mushroom soups are especially popular in the fall. You can freeze foraged mushrooms and make this soup year-round. That bright, rich flavor is sure to please everyone!

Pearl

Recipe author

Composition / ingredients

Servings:

Porcini mushrooms

300

Onion

Carrot

Vegetable oil

Potatoes

250

Broth (chicken)

700

Bay leaf

Salt

Fresh herbs

All-purpose flour

Whole wheat flour

Water

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 33 % 4 g

Carbohydrates 50 % 6 g

69 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 45 min

Step 1:

Forage some porcini in the woods. If that's not an option, use store-bought frozen ones.
Step 2:

Wash the mushrooms thoroughly. Cut large mushrooms into small pieces; small ones can stay whole. Cover with water and set over high heat. Once it boils, skim off the foam, lower the heat, and cook for about 20–30 minutes. Drain, then rinse the mushrooms several times under running water.
Step 3:

While the mushrooms cook, make the noodle dough. In a separate bowl, combine the two flours with a pinch of salt and gradually add water a spoonful at a time, kneading a fairly stiff dough. You may need a bit more or less water than listed.
Step 4:

Wrap the finished dough in plastic wrap and let it rest.
Step 5:

Make the sauté. Grate the carrot and coarsely chop the onion. Sauté in hot vegetable oil for a bit, stirring constantly.
Step 6:

Peel the potatoes and cut them into small cubes.
Step 7:

Bring the chicken broth to a boil. Add the diced potatoes and the boiled porcini. Once it boils, lower the heat to medium, cover, and cook about 10–15 minutes, until the potatoes are tender.
Step 8:

Meanwhile, cut the noodles. Roll the dough out thin, divide it into a few pieces, and slice into wide noodles.
Step 9:

Add the noodles and the sauté to the soup. Season with salt to taste and add the bay leaf. Cook about two to three minutes, until the noodles are done.
Step 10:

Before serving, sprinkle with herbs and add pepper if you like. It's wonderful with sour cream.

Porcini are prized above all by mushroom foragers, with their rich, woodsy aroma and refined flavor—just the sight of them is a treat. They're highly nutritious, deeply flavorful, and packed with vitamins and minerals. Despite their calorie content, they're high in fiber, which makes them helpful if you're watching your weight. For a meatless version, make the soup with water—it comes out just as tasty and rich. Enjoy!