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Aspen noodle soup

Mushroom Noodle Soup

Tasty, wholesome, filling, and so easy to make! This mushroom noodle soup is endlessly adaptable — made from ingredients you always have on hand, it invites you to experiment and try different versions.

MiracleWaterfall

Recipe author

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Composition / ingredients

Servings:

Red-cap boletus mushrooms (any mushrooms will do — fresh, frozen, or dried)

200

Potatoes

Carrots

Noodles (I used vermicelli; you can swap in any noodles or grain, such as pearl barley)

100

Green onion

Fresh herbs

Water

Salt

Sour cream (stirred into each bowl when serving)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 17 % 1 g

Carbohydrates 67 % 4 g

27 kcal

GI: 75 / 25 / 0

Cooking method

Step 1:

How do you make mushroom noodle soup? Prep your ingredients. Grate or slice the carrots. If you're using an onion, chop it and cook it together with the carrots. Grate or slice the potatoes. If your mushrooms are dried, soak them overnight in warm water first. If they're fresh, simmer them separately for an hour, drain that water, and cook them in fresh water. Mine are frozen (I cooked them before freezing), so I just use them as they are.
Step 2:

Pour water into a soup pot, add the mushrooms, and set it on the stove to heat — it should get hot in about 7 to 10 minutes. Meanwhile, heat some vegetable oil in a deep skillet. When it's hot, add your dry spices, fry them briefly, then add the carrots right away. Sauté the carrots for about 5 minutes, stirring so they don't scorch — just until they take on a golden color.
Step 3:

Once the water is hot, add the sautéed carrots and the raw potatoes. Cover the pot and let it cook for 15 to 20 minutes.
Step 4:

Add the vermicelli to the soup (it cooks in about 10 minutes) and stir well so the noodles don't clump. If you're using other noodles or a grain, add them according to their own cooking time.
Step 5:

Check the potatoes and noodles — they should be tender. That means the soup is ready. Stir in the fresh herbs, cover the pot, turn off the heat, and let it rest for another 5 to 10 minutes.
Step 6:

Stir the finished soup so the herbs are evenly distributed. Ladle it into a bowl, add a spoonful of sour cream, and sprinkle with green onion. Serve with croutons or crusty bread.

Root vegetables are best scrubbed with a brush or a coarse sponge under running water.
To keep your eyes from stinging when you chop onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.