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Fresh mushroom noodle soup with broth cube

Mushroom Noodle Soup with Fresh Mushrooms and a Bouillon Cube

This wonderfully tasty lunch is sure to please! People cook with all kinds of mushrooms. In Russia, most often the ones they forage themselves. That's fine if the foragers are experienced, but even a seasoned one can end up with a toxic mushroom in the basket — not because of the variety, but because mushrooms soak up harmful substances from the soil, and even a perfectly respectable mushroom can turn out to be poisonous. That's why I stick with button mushrooms.

UO-Shu

Recipe author

Fresh mushroom noodle soup with broth cube

Composition / ingredients

Servings:

Flour

1.5

Water

0.5

Eggs

Salt

0.5

Mushrooms (fresh)

500

Onion

Bouillon cube

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 5 % 1 g

Carbohydrates 71 % 15 g

89 kcal

GI: 13 / 0 / 87

Cooking method

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You can use any mushrooms for this recipe, even dried ones — in which case you'll only need about 50 grams. Crack the egg into a glass, add half a glass of water, and stir. Pour the flour into a bowl, make a well in the center, and gradually pour in the beaten egg, working it into a dough. The dough should come out stiff. Divide it in two. Knead each piece a bit more and roll it out into a thin sheet. Once the sheets have dried a little, cut them into strips. Slice the mushrooms and sauté them in a little oil until half-cooked. Finely chop the onion and add it to the pan too. Set a pot of water on the stove and bring it to a boil. Transfer everything from the pan into the pot, add the bouillon cube, and cook for 10 minutes. Then add the noodles — they cook very quickly. Serve sprinkled with finely chopped fresh herbs.