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Porcini mushroom soup with pasta or noodles. Video
Mushroom soup is a delicious and nutritious dish that is easily absorbed by the body. You can cook mushroom soups in meat, vegetable broths or just water with fresh, frozen or canned mushrooms. There is an unusual variation of this dish with the addition of pasta or noodles.
Mushroom soup with pasta or noodles: video recipe
Mushroom soup with noodles
For porcini mushroom soup with noodles you will need: – 500 grams of porcini mushrooms; – 2 onions; – 2 medium carrots; – 200 grams of fine vermicelli; – 2-3 tablespoons of vegetable oil;
– parsley; – sour cream to taste; – salt to taste; – ground pepper to taste.
Go through and peel the mushrooms, rinse them with cold running water. Then transfer to a saucepan and cover with three liters of water. Cook the mushrooms over low heat for 40 minutes; if foam develops, remove it.
After the indicated time, salt and pepper the broth and put the noodles in it. Fry the carrots and finely chopped onions on a medium grater in vegetable oil. Place the sautéed vegetables in the mushroom soup and stir. When the noodles are ready, turn off the heat and let the dish sit under the lid for 10-15 minutes. Then pour it into bowls. Add sour cream to each and sprinkle with chopped parsley.
Serve with toasted white bread slices
Frozen mushroom soup with pasta
Frozen mushrooms make soups no less tasty than fresh ones. For such a 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.
Instead of chicken broth, you can take vegetable
Boil the chicken broth and put the pasta in it. After 5-6 minutes add mushrooms, canned green peas, salt and pepper. Boil the soup for 5-10 minutes, then serve on bowls and sprinkle with grated cheese.
Multicooker Mushroom Soup Recipe
Mushroom soup can be prepared in a slow cooker, for this you will need:
– 4 potatoes; – 1 carrot; – 200 grams of fresh oyster mushrooms; – 1 onion; – 2 tablespoons of vegetable oil; – salt to taste; – pepper to taste; – a bunch of parsley; – 100 grams of small pasta.
Rinse and peel the mushrooms well, cut into small pieces. Cut the peeled onion into half rings, grate the carrots on a coarse grater.
Put vegetable oil, onions, carrots and mushrooms in a multicooker cup, set the “Baking” mode for 15 minutes. Then add the potatoes cut into small cubes, salt and pepper and pour in one and a half liters of water. Turn on the Soup mode for an hour, then add the pasta and cook for another 15 minutes. Sprinkle the finished soup with chopped herbs and leave to infuse for 20 minutes, then serve.