Soup With Frozen Forest Mushrooms And Noodles - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A wonderful light mushroom soup with vegetables and noodles.

Ingredients

Frozen forest mushrooms - 150 g

Potatoes - 1 pc.

Carrots - 0.5 pcs.

Celery stalk - 0.5 pcs.

Onions - 0.5 pcs.

Sunflower oil - 50 g

Vermicelli - 3 tablespoons

Salt to taste

Water - 1.5 l

• 40 kcal
• 40 minutes
• 10 min.
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

Mushroom soups have always been common in Russia. In the villages, during the season, mushrooms were harvested in large quantities and harvested for the winter in different ways - mainly, they were dried, salted and fermented. The freezing method was not available at that time, but now it is available to us in such a simple and quick way to preserve the harvest of the autumn mushroom season. Frozen mushrooms retain almost all the properties of fresh ones, which we will use when cooking our soup.

So, to make a soup with frozen forest mushrooms and noodles, take the foods on the list.

Defrost the forest mushrooms just a little and cut into medium-sized slices, lightly fry them with a little onion in hot oil. If you cook a non-lean version, then frying in butter turns out to be very tasty too.

Peel and cut vegetables: potatoes - medium cubes, carrots - into cubes, celery - checkers.

Pour the mushrooms fried with onions with water, bring to a boil, add potatoes. Simmer until tender.

Make a dressing: simmer carrots and celery in oil.

When the potatoes are boiled, add the dressing to the soup. Bring to a boil.

Now add the noodles, bring to a boil again, cook for 3 minutes and turn off the stove. Leave the soup covered for 15 minutes.

Serve the soup with frozen forest mushrooms and noodles with fresh herbs, on short days the soup is very tasty with sour cream.

Rich, fragrant mushroom soup with noodles is ready!

Enjoy your meal!