Today for lunch I made mushroom noodle soup, that's what my recipe will be about.
There are always different kinds of mushrooms in our house. We collect and prepare it ourselves, and eat it ourselves. Porcini mushrooms, without a doubt, take pride of place. We usually dry or pickle them. Soup with dried white mushrooms is especially tasty.
Mushroom noodles made from porcini mushrooms are prepared quickly, but require little preparation - the mushrooms must first be soaked for at least 2 hours.
I took two handfuls of mushrooms into a 2.5 liter pan, washed them and filled them with cold water.
You will need noodles - approximately 2 handfuls. Ideally, homemade, but I have store-bought Makfa and I like it.
So, everything is ready. I put a pan of water on the fire, cut the potatoes into strips and send them to cook.
The mushrooms have become soaked and increased in volume. I cut them smaller and also put them in a saucepan in boiling water. If foam-scale appears, I remove it.
At the same time, I chop the onion and simmer a little in vegetable oil until transparent.
I add carrots to the onions and fry them together until the carrots are half cooked (I don’t like fried vegetables in this soup).
I add the roast to the soup, add salt to taste and add the noodles to the pan. To prevent the noodles from sticking and sticking to the bottom, I lower them into the boiling soup and periodically stir with a spoon for several minutes. At the very end of cooking I add dry dill.
The fragrant, golden-colored, transparent soup is ready!
"Oh!: this quiet hunt.
You wander through forests and fields:
I would never do it if I didn't want to
Eat potatoes with mushrooms.
Tell me - what a pleasure
Break your legs over bumps?
Mushroom soup is an obsession!
And with the bag I wander into the forest again." (c)
Bon appetit!
Cooking time 50 minutes.
Cooking time: PT00H50M 50 min.
A step-by-step recipe for a delicious soup of dried porcini mushrooms or a mixture of different mushrooms with vermicelli (and, if desired, with homemade noodles), potatoes, carrots and onions.
I know for sure that many people love to eat mushrooms, and some people love to pick them even more. I always look forward to autumn - my favorite season. And I spend every morning in the forest looking for mushroom spots. When the harvest is harvested, preserved and frozen for the winter, I begin to dry the mushrooms. Dry porcini mushrooms are especially delicious! You can then cook with them all winter, and not only soups, but also add them to stews, creamy pasta, stewed or fried potatoes, stewed cabbage, cutlets. I’ll tell you a secret, if you have a lot of dry mushrooms, you can grind them into dry powder with a blender or coffee grinder, and then add this powder to soups and other dishes. A hundred times tastier than mushroom chemical cubes or other seasonings!
By the way, did you know that the Thais and Chinese (I think, like many Asians) also prepare a similar soup? Only from our own, local products: exotic for us, but a common breakfast dish for Thais!
So, let's move on to preparing the soup.
To prepare a delicious mushroom soup you will need:
- 50 g dried mushrooms
- 3 medium potatoes
- 1 medium onion
- 1 carrot
- 50-100 g vermicelli or chopped spaghetti
- salt, spices
- vegetable or butter for frying
Step-by-step recipe for mushroom soup made from dried mushrooms
1. First we need to prepare all the ingredients.
— First of all, mushrooms. Wash the mushrooms and soak overnight.
If that doesn’t work, you can pour boiling water over it and let it brew for 3-4 hours. I usually soak it for 2.5-3 hours, and after an hour I drain the water and refill it with boiling water.
Then I wash it again and cut it into pieces.
— Peel the onion and finely chop it.
— Wash and peel carrots, grate them (coarse, beetroot) or cut into strips.
— Chop the potatoes into pieces.
2. Pour 3-3.5 liters of water into a saucepan and put pieces of mushrooms there.
3. Cook for about 40 minutes. As the mushrooms begin to sink to the bottom, you need to add chopped potatoes.
4. Fry chopped onions and carrots in a frying pan with vegetable or butter.
5. Cook the potatoes for 10 minutes and add chopped spaghetti or vermicelli.
6. Next we send the sautéed onions and carrots.
7. Add salt and spices to taste.
8. Cook until fully cooked.
9. To make the soup tasty, it must steep for 10-15 minutes.
10. Decorate the soup with herbs and serve with sour cream (some people like it with mayonnaise).
Bon appetit! Recipe from Olga Maslyanaya.
Mushroom Noodles is another easy recipe on my blog, you won't have any trouble making this dish. However, remember that it should not be too thick or thin, the noodles should be thick, and it is also important not to overcook them.
Required Ingredients
The number of products per serving is given in brackets. Based on how many people you are going to cook the soup for, increase the weight and quantity of ingredients.
- dried or fresh mushrooms (2 medium ones);
- onion (half an onion);
- carrots (a quarter of a medium one);
- pasta (a handful);
- salt, herbs, sour cream (to taste).
Recipe
Soak dried mushrooms for two hours, sort raw mushrooms as usual, rinse well, strain. Cook, do not pour out the broth, but leave it to simmer on the stove. Finely chop the onion and carrots. Lightly fry all the ingredients in hot oil sequentially: first the onions, then the carrots, and finally add the mushrooms. Carefully transfer the contents of the frying pan into the boiling mushroom broth, add salt, and leave to cook.
After 20 minutes, add pasta (noodles or vermicelli). The first one will be cooked for another 10-15 minutes, while the vermicelli will take only 5-6. Don't forget to taste the soup, maybe you need to add a little salt.
The mushroom leg is served with herbs and sour cream.
Tasty, satisfying, aromatic, this is how mushroom noodle soup made from dry forest mushrooms can be described. It’s easy and simple to prepare, and what’s more important, it’s a very economical option.
Prepare all the necessary ingredients for mushroom noodles from dried mushrooms. I have an assortment of dried mushrooms, including porcini mushrooms, boletus mushrooms, and boletus mushrooms.
We wash the dried mushrooms, fill them with warm water and leave them to swell for 2-3 hours.
You can add store-bought noodles to mushroom soup, or you can make homemade noodles. While the mushrooms are brewing, let's make the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.
Knead the dough, knead well, roll into a ball, wrap in film and remove for 20 minutes to allow the gluten to swell.
Then cut a small piece from the dough, roll it thinly into a pancake with a rolling pin, dry it, cut it into strips and thinly slice it into noodles.
Dry the finished noodles in a hot frying pan, then they can be stored for future use. It turns out this is homemade noodles.
Squeeze the prepared mushrooms. Do not pour out the mushroom infusion, you can add it to the soup, but I don’t do this; I cook buckwheat porridge with this infusion, and pour fresh water over the mushrooms.
Pour water into the pan, add mushrooms and after boiling, cook for 15-20 minutes.
Wash the onions and carrots, peel and chop.
Heat vegetable oil in a frying pan and sauté the onion until transparent, add the carrots and fry for another 5 minutes.
Peel the potatoes and cut into strips. Potatoes are not a necessary ingredient, but they make it tastier.
Add potatoes to the pan with mushrooms, cook for 5-7 minutes, then add onions and carrots, add salt, bring to a boil, add noodles and cook until tender. Add noodles to your taste so that it is neither thick nor liquid, I added a handful. Let the soup brew.
Sprinkle the finished soup with mushroom seasoning. If you don’t have it ready, grind dry mushrooms in a mortar and season the soup, the aroma of mushroom noodles made from dried mushrooms will be amazing.
Bon appetit!
Frozen mushrooms make soups no less tasty than fresh ones. For this soup you will need the following products: - 1 liter of chicken broth; - 200 grams of any pasta; - 200 grams of green peas; - 200 grams of any frozen mushrooms; - 4 tablespoons of hard grated cheese; - salt and pepper to taste.
It’s not entirely clear whether this traditional dish is Korean, Thai or Chinese, but lovers of Russian mushrooms will definitely like it. “Imperial mushrooms” shiitakes have a sweetish taste and grow on the trunks of chestnut trees.
You can add store-bought noodles to mushroom soup, or you can make homemade noodles. While the mushrooms are brewing, let's make the noodles. I have a lean version and the dough will be without adding eggs. Prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. salt and 1 tbsp. vegetable oil.
Rinse the mushrooms well under the tap, place in a cup and pour boiling water over them. Cover the cup and brew the mushrooms for at least 20 minutes. After letting the liquid drain, chop the mushrooms. This will need to be done before each preparation of dried mushroom soup.
Place a bunch of herbs and spices in a saucepan with water (for convenience, you can bandage cotton stalks thread, and put the spices in a metal tea strainer), this will be the basis for the soup. Bring the broth to a boil, meanwhile chop the mushrooms. Add mushrooms to the broth, after boiling, cook for 40 minutes.
Soak dried shiitakes in cold water for at least 30 minutes. Wash and peel the vegetables. Cut off the white parts of the onion feathers and cut into rings. Grate the carrots as for Korean carrots; if you don’t have a special grater, it doesn’t matter, cut it the way you like. Chop the ginger and garlic very finely.
Peel the potatoes, cut into slices. Transfer the vegetables to the potatoes, and the prepared mushrooms into a frying pan with the remaining oil. After 10-15 minutes, when excess water has evaporated from the mushrooms, add them to the soup. Cook for another 10 minutes, add salt, pepper, and garnish with herbs.
Mushroom soup made from dried mushrooms with noodles step by step recipe. All latest information as of 12/01/2017.
Pour the mushroom broth into a saucepan, avoiding sediment. Cut the cheese or transfer it with a spoon into boiling water. Bring to a boil and add the mushrooms, cook for 20-30 minutes over low heat. Add salt according to the cheese.
Place noodles in mushroom broth. Cook for 10 minutes.
You can replace noodles with any pasta, but with noodles it’s more soulful)))
My soup is lean, so my homemade noodles are lean.
Heat oil in a thick-bottomed saucepan, fry the onion for about 5 minutes, add salt and pepper. Chop the garlic, squeeze and chop the mushrooms (not very finely), add to the vegetables, fry over medium heat for about 10 minutes. Place dill, bay leaf and tomato paste in a saucepan.
Mushroom soup with noodles is a tasty and satisfying first course, which will be especially relevant in winter, when it is difficult to find fresh vegetables and therefore the choice of products is very scarce. After all, all the ingredients for this soup are easy to find on store shelves at any time of the year, and it’s very easy to prepare. But in order for your food to be truly tasty, choose only high-quality products, and also carefully follow the recipe described below.
1. 1.5 tbsp. Pour the water into a small saucepan of water and bring to a boil.
2. Place dried shiitake mushrooms in a bowl, pour boiling water over them and leave for 10 minutes (the mushrooms should become quite soft). After 10 minutes, drain the mushroom infusion into a separate container (do not pour it out!). Cut the mushrooms into thin strips.
3. Sort fresh champignons, remove debris, post in a colander, rinse and dry on paper towels. Cut the mushrooms into strips.
4. Peel the fresh ginger root (a piece about 3 cm long) and cut into small strips.
5. Wash green onions (only feathers, without the white part), dry, cut diagonally into thin rings.
6. Place soba noodles in a large saucepan of boiling water, boil until tender, drain in a colander.
7. Pour water, mushroom infusion and chopped ginger into another pan. Wait for the liquid in the pan to boil, then reduce the heat to low.
8. Add soybean paste to the pan with the future soup and stir thoroughly.
9. Place mushrooms, dried seaweed and green onions into the pan. Stir the soup, bring to a boil, cook for 1-2 minutes. Remove the pan from the heat.
10. Place the noodles into portioned bowls and pour hot soup over them. Serve immediately!
Place the pan on the fire, cover with a lid, bring to a boil and cook over low heat, at a constant simmer, for about 10 minutes. Salt the soup with two teaspoons of salt or to taste, add mushrooms. Strain the water in which the mushrooms were soaked and add it to the pan. Cover with a lid, bring to a boil and cook over low heat, at a constant simmer, until the mushrooms are cooked.
We prepare vermicelli ourselves: add salt and 0.5 cups of water to the sifted flour (you can add 1 egg). Knead the dough, roll it into a ball and let it rest for 20 minutes, covering it with a clean cotton towel. Roll out the dough thinly, dusting the surface and rolling pin with flour. Allow the flatbread to dry slightly for easy slicing. Carefully but tightly roll the flatbread into a roll and cut it into 5-7mm puff circles. Toss the noodles with your fingers, separating them, and cook in salted water until they boil again, then drain the water.
Chop the mushrooms, then mushroom broth and combine the mushrooms with the broth. Cut the cooled meat into portions (across the grain), add to the soup, and cook until the beans are fully cooked. Add the chopped potatoes and fry them, cook until the potatoes are ready, add vermicelli at the very end. Let it brew for 10 minutes.
Transfer the cooked meat to a bowl to cool, strain the broth and return to the pan. Drain the water from the swollen beans, pour them into the broth, add salt and pepper. Prepare vegetable frying from onions, carrots and tomato paste. Peel the potatoes and cut into cubes.
Mushroom soup made from dried mushrooms with noodles. Cooking options. Everything that is known at the moment.
Pour boiling water over washed mushrooms. Boil the potatoes in their skins and cool, peel, mix with flour and egg, add salt and knead into a homogeneous dough. It is convenient and quick to form the dumplings with a teaspoon and immediately place them in boiling water. In this case, the dough should be slightly liquid.
Add dried mushrooms, bring to a boil again, reduce heat and simmer some minutes. Remove meat from boiled chicken breast and add to soup. At the very end of cooking, add a few handfuls of thin vermicelli by eye and cook the soup until it is ready. Pour the finished chicken soup with dried mushrooms and noodles into bowls, sprinkle with herbs and serve.
For the soup:
Water – 2.5 l
Dry porcini mushrooms – 50 g
Potatoes – 2 medium
Celery – 1 stalk
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 4 cloves
Bay leaf
Black peppercorns
Dill, parsley
Salt
Sour cream (for serving)
Prepare the mushrooms and leave in hot water for 20 minutes. Set the broth aside, squeeze out the mushrooms and chop the large ones. Peel and finely chop the vegetables (if you don’t use a blender further, otherwise you can cut them all the same into cubes): onion into cubes, carrots on a coarse grater, zucchini into small 3mm slices (we disguise them as mushrooms). Make a fry of onions and carrots.
Dried assorted mushrooms, champignons, or pure white dried mushrooms would fit perfectly into the recipe for this dish. You will need fortified sweet wine, dessert wine - Marsala, Madeira, Prosecco or Sherry. You can take fresh tomatoes, but the soup will taste better with sun-dried ones. Small pasta, such as risoni or stellini, is perfect for soup; you can also replace it with noodles.
We wash and peel one parsley root, one onion, one potato and one carrot. Cut the parsley root in half and put it in a saucepan, add the diced onion, carrot slices and diced potatoes. Pour 1.5 liters of cold water.
Especially for those who cannot imagine soup without potatoes, you can add 2-3 pieces, depending on your desire, but also do not forget that you will need to slightly increase the cooking time.
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