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Wild Mushroom Soup with Vermicelli and Potatoes

Treat yourself to the gifts of the forest! It's not just delicious — it's nourishing, too!

Rumba-HavanaAuthor avatar
Recipe author
Wild mushroom soup with noodles and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 3 g
Fats 17 % 3 g
Carbohydrates 67 % 12 g
87 kcal
GI: 100 / 0 / 0
  • Cook the mushrooms for 15 minutes. Then add the chopped potatoes, grated carrot, chopped onion, vermicelli (or small pasta shapes), and a little vegetable oil (a couple of spoonfuls). Simmer until everything is tender. Sprinkle with dill when serving; you can also add a dollop of lean (egg-free) mayonnaise. You can make this with dried mushrooms, too — just rinse them well, cover with water, and let them soak for an hour, then cook them in that same water for 20 minutes.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vermicelli - 371  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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