Rice noodles with mushrooms. Delicious first course: mushroom noodles

Be prepared for the fact that from the whole variety of these recipes, you will like each of them. You will cook soup with mushrooms each time according to a new recipe, perhaps you will add a few ingredients from yourself, bringing the recipe to your usual everyday taste of food.

Some recipes are from frozen porcini mushrooms, and some from frozen boletus mushrooms, but they are also considered porcini. Some recipes add cream for a milder flavor, and some recipes with grits and roasts have a more spicy seasoning flavor.

All presented recipes with full descriptions and photos, which will allow you to choose at the initial stage exactly the recipe that seems best to you. Try to cook and find the most perfect taste for you.

How to cook frozen porcini mushroom soup - 15 varieties

The unusual taste of frozen porcini mushroom soup will appeal to everyone. This soup can be prepared every day for dinner.

Ingredients:

White mushrooms (frozen) - 400 g.
Carrots - 2 pcs.
Onion - 2 pcs.
Semolina - 1 tbsp. L.
Potatoes - 5 pcs.
Vegetable oil.
Salt.
Greens.
Sour cream.

Cooking method:

Defrost the mushrooms and cut them into small pieces.

Boil mushrooms for 20 minutes. Prepare vegetables. Add the potatoes to the broth, and then the fried carrots and onions.

Add semolina. Can be served at the table.

The homemade taste of this soup will not leave indifferent any of your relatives. They will ask you to make this soup again and again.

Ingredients:

White mushrooms (frozen) - 200 g.
Egg noodles - 60 g.
Potatoes - 2 pcs.
Onion - 2 pcs.
Carrot - 1 pc.
Sunflower oil - 2 tbsp. l.
Tomato paste - 2 tbsp. l.
Salt.
Pepper.
Bay leaf.

Cooking method:

Add frozen mushrooms to boiling water. Cook for 20 minutes, then remove and cut into pieces. Put mushrooms and grated potatoes in a common pan.

Prepare roasted carrots and onions. Add roast to soup. 10 minutes before readiness, add noodles, spices to taste.

Easy cooking delicious soup. The video recipe will help you quickly prepare such a soup.

Ingredients:

White mushrooms - 300g.
Potatoes -4 pcs.
Onion -1pc.
Greens to taste.
Nettle.

Cooking method:

Defrost mushrooms and cut into small pieces. Add mushrooms to boiling water and boil for 30 minutes. Add potatoes and onions.

Add finely chopped herbs and nettles.

The taste of this soup is very rich, but the main attention is drawn to the taste of forest mushrooms. Very appetizing and satisfying.

Ingredients:

White mushrooms -200g.
Chicken 200gr.
Beans -80g.
Potatoes-3 pcs.
Celery -100g.
Carrot -1 pc.
Onion -1pc.
Nettle-50gr.

Cooking method:

Boil the beans first. Add chicken and cook until done. In the finished broth, add pre-boiled forest mushrooms.

Prepare all the vegetables and chop them coarsely. Add to broth and cook until done.

Add chopped herbs and spices just before serving.

This dish is quick and easy to prepare. Serve this dish with sour cream and white bread. The soup is very tasty and fragrant.

Ingredients:

Frozen mushrooms - 500 gr.
Butter - 1 tbsp. l.
Carrots - 1 medium-sized.
Potato - 3 tubers.
Fatty cream - 500 ml.
Bulb - 1 pc.
Seasonings, salt.

Cooking method:

Prepare all ingredients. Boil potatoes and mushrooms in a slow cooker, setting the cooking mode to 25 minutes. Fry onions and carrots in butter. Add the mushrooms from the multicooker to the frying and fry them for 3 minutes. Grind potatoes from a multicooker with a blender.

Put all the vegetables in the slow cooker and set the cooking mode for 5 minutes. Before serving, sprinkle with herbs and add sour cream.

This soup needs a large amount of mushrooms, but the soup becomes the taste of mushrooms. That is the secret of this recipe.

Ingredients:

Fresh mushrooms (white, champignons) - 500 g.
Large potato tubers - 4 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Olive oil- 4 tbsp. l.
Butter - 2 tbsp. l.
Freshly ground black pepper - ¼ tsp
Sea salt - ½ tsp

Cooking method:

Finely chop the onion. Heat olive oil and butter in a deep frying pan and sauté the onion until translucent. Add mushrooms to the onion, salt and pepper, fry for 10-15 minutes until golden brown.

Peel potatoes and carrots, chop coarsely, pour 2 liters of boiling water and cook for 5-7 minutes. Add mushrooms and cook for another 20 minutes over low heat.

Add the amount of mushrooms according to your taste and discretion, but know that the more mushrooms, the more aromatic and tasty the soup will turn out.

Ingredients:

White mushrooms.
Water - 1.5 liters.
Potato - 3-4 pcs.
Onion and carrot - 1 pc.
Peppercorns, garlic - a clove, sunflower oil, salt, sour cream in a plate.

Cooking method:

Boil the broth on mushrooms for 40 minutes. Roast the vegetables and add to the broth. Peel potatoes, cut and dip in broth. Add spices to taste.

The taste of frozen mushroom soup with sour cream will remain in your memory for a long time. This soup will go well with freshly cooked breadcrumbs.

Ingredients:

White mushrooms-300g.
Potato-2 pcs.
Carrot-1 pc.
Onion-0.5 pcs.
Vegetable oil.
Greens to taste.
Salt, pepper to taste.

Cooking method:

Fry the onions and carrots in vegetable oil in a saucepan. Add porcini mushrooms to the fry and continue to fry. Add potatoes and fry them.

Pour boiling water over everything, add spices to taste. Cook until potatoes are ready. You can serve the dish sprinkled with fresh herbs and adding sour cream.

This is the first course, it is good to serve on the table when for your guests. Soft, mushroom taste, creamy soup will not leave indifferent any of them. Be sure each of your guests will ask you for the recipe.

The recipe is for 4 servings.

Ingredients:

White mushrooms-300g.
Potatoes -2 pcs.
Water-1.5l.
Carrot-1pc.
Onion-1pc.
Bulgarian pepper - 1 pc.
Chicken egg - 4 pcs.
Cream 28%-80ml.
Dill to taste.
Salt, pepper to taste.
Vinegar - 1 s.l.
Vegetable oil -2s.l.

Cooking method:

Fry onions, carrots, bell peppers and mushrooms. Peel potatoes, cut into cubes and pour boiling water over. Bring to a boil, add seasonings to taste and fry. Cook until done. Before removing the pan from the heat, add the cream and bring to a boil.

Cook the poached eggs separately.

Pour the water into a separate bowl and add the vinegar. Poached eggs should be cooked separately. Free the chicken egg from the shell. Put a chicken egg in boiling water with vinegar with a tablespoon and stir the water constantly. After 2 minutes, the egg should be removed. Ready soup, pour into bowls, add fresh herbs and a poached egg.

Soup with chicken broth. Fragrant and full of flavors of mushrooms and spices. Very tasty and easy to prepare.

Ingredients:

Mushrooms -900g.
Chicken broth - 2l.
Potatoes - 6 pcs.
Carrots -2 pcs.
Onion -2 pcs.
Butter.
Salt, pepper to taste.

Cooking method:

Defrost mushrooms in a hot pan. Add vegetable oil and seasonings, fry the mushrooms.

Dip the potatoes and fried mushrooms into the prepared chicken broth. Prepare a roast of carrots and onions, seasoning with seasonings to taste.

Add roast to broth. Bring to a boil and season the soup to taste.

Appetizing, hearty and fragrant mushroom soup. This soup is good to serve not only at lunchtime, but also for dinner.

Ingredients:

Mushrooms -300g.
Chicken meat - 250g.
Potatoes -4 pcs.
Carrot -1 pc.
Onion -1pc.
Vermicelli - 50g.
Salt, pepper to taste.

Cooking method:

Boil chicken broth. Add seasonings to taste and put the mushrooms in the broth. Peel the potatoes, cut into strips and add to the broth.

Prepare a roast of carrots and onions, and add to the broth. 10 minutes before readiness, add vermicelli to the broth.

The soup is ready, you can serve it with fresh chopped herbs and sour cream.

The real mushroom soup. Soup according to this recipe has been on our table since ancient times. The taste of this soup made everyone cook this dish constantly and bring the recipe to our time.

Ingredients:

Chicken broth - 1.5l.
Mushrooms (boiled frozen) -600g.
Potato-4pcs.
Rice-200gr.
Carrot -1 pc.
Bulb -1pc.
Salt, pepper, bay leaf to taste.

Cooking method:

Put the prepared broth on the stove and bring to a boil.

Defrost the mushrooms in water and transfer to the broth. Peel potatoes and cut into large pieces. Add to broth.

Prepare vegetable stir fry. Wash rice. Put everything in the broth and bring the soup to readiness.

Do not forget to bring the soup to taste by adding all the necessary spices.

Porcini mushrooms are very fragrant and the taste of mushroom soup will remain in your memory for a long time.

Ingredients:

White mushrooms -300g.
Potatoes 4 pcs.
Carrot-1pc.
Onion-1pc.

Cooking method:

Add mushrooms to boiling water and boil until tender. After getting the mushrooms from the finished broth. Cut potatoes and add to broth.

Saute carrots and onions in a pan. Add mushrooms to the fry with finely chopped garlic. Add salt and pepper to taste.

Mushroom sourness, that's what kind of aftertaste you will have after such a soup. A pleasant and delicate taste that you want to taste over and over again.

Ingredients:

White mushrooms -500g.
Potato-2pcs.
Carrot-2pcs.
Onion-1pc.
Sorrel - a bunch.
Greens are fresh.
Salt and pepper to taste.

Cooking method:

Boil the mushroom broth. Add peeled and diced potatoes. Season the soup to taste.

Roast the carrots and onions and then add them to the soup. When the soup is ready, add coarsely chopped sorrel and simmer it for 3 minutes.

Ingredients:

Green onion - 4 feathers.
Carrot - 1 pc.
Onion - 1 pc.
Bay leaf.
Salt to taste.
Butter - 2 tbsp.
Vegetable oil - 1 tbsp.
Dried mushrooms - 50 g.
Large potatoes - 2 pcs.
Pearl barley - 0.5 tbsp.

Cooking method:

Steam barley in a water bath. Boil the mushroom broth and add barley, cook for 20 minutes. Peel potatoes, cut and add to broth.

Prepare a roast of carrots and onions, add to the soup. Add spices to taste and finely chopped herbs.

Fragrant and hearty noodles with porcini mushrooms will give you a boost of energy for the whole day after dinner. This dish can be prepared various recipes, many of which are suggested on the page below. Homemade noodles with porcini mushrooms can be a full meal, or it can be a soup option or a second course.

How to cook noodles with porcini mushrooms correctly, without getting an incomprehensible mess in the end, is described in the material. Many ways have been proposed on how to cook delicious noodles with porcini mushrooms on your own in your kitchen. Learn new interpretations of old forgotten recipes. Experiment and delight your household with delicious and nutritious dishes.

The ingredients for making noodle soup with dried porcini mushrooms are the following products:

300 g homemade noodles
2 carrots
1 bulb
30 g butter
5-6 white mushrooms (dried)
2 liters of water
1 bunch dill or parsley

For noodles:

200 g flour
1/2 cup water
3 eggs

According to the recipe for noodles with dried porcini mushrooms, the dough is first prepared, for this, pour the flour on the table in a slide, make a hole on top, pour the eggs mashed with salt, water into it and knead the stiff dough.

Let the dough stand and roll it very thinly (like paper) with a rolling pin.

When rolling, dust the dough with flour.

Cut the dough into ribbons 5–6 cm wide and fold the ribbons one on top of the other, sprinkling with flour.

Chop the noodles, cutting the ribbons across as finely as possible.

Shake the noodles on the table so that each noodle separates from the other, and let dry.

After that, the noodles are ready to fill the soup with it.

When the mushrooms soften, remove them with a slotted spoon, cool, finely chop and fall asleep again in the strained broth.

Chop carrots and onions and fry in butter, add with noodles to a saucepan with boiling mushroom broth and cook until tender.

Put chopped dill or parsley in bowls.

Rice noodles with porcini mushrooms

Products:

225 g rice noodles (rice sticks)
2 tbsp. tablespoons of vegetable oil
1 garlic clove, finely chopped
2 cm ginger root, minced
4 shallots, finely chopped
70 g white mushrooms, chopped
100 g firm tofu, cut into 1.5 cm cubes
2 tbsp. tablespoons light soy sauce
1 st. a spoonful of rice wine
1 st. a spoonful of Thai fish sauce
1 st. a spoonful of peanut butter
1 st. a spoonful of chili sauce
2 tbsp. tablespoons dried peanuts, chopped
chopped basil leaves (for garnish)

Soak rice noodles in water for 15 minutes (or follow package directions). Heat oil in a large skillet (or wok). Fry the garlic, ginger and shallots on it for 1-2 minutes - until light brown. Add mushrooms and sauté for 2-3 minutes. After that, put the tofu in the pan and fry it until a brown crust forms. mix soy sauce, rice wine, fish sauce, peanut butter and chili sauce. Pour the dressing into the skillet. Put the noodles there and mix it with the sauce. Serve hot, sprinkled with nuts and chopped basil.

Noodles with porcini mushrooms

Noodles:

300 g flour
2 eggs
2 tbsp. l. water

Ground meat:

100 g dried porcini mushrooms
2 onions
6 art. l. butter
2 tbsp. l. tomato puree
4 tbsp. l. grated cheese

Knead a stiff dough from flour, eggs, water and salt, let it rest for 20 minutes and roll it very thinly with a rolling pin. Allow the dough to dry, finely chop, dry well, spread out on a towel. Boil the noodles in salted water, drain in a colander and rinse with cold water. Boil the soaked mushrooms, wash and chop. Chop onion and fry in butter, then add mushrooms, tomato puree, salt and pour in a little meat broth. Cover the dish with a lid and simmer the contents for 5-6 minutes. Put the noodles on the bottom of a greased form, drizzle with oil, sprinkle with cheese, put mushrooms, on top - another layer of noodles, drizzle again with oil, sprinkle with cheese and lightly bake in the oven. Serve in the same way.

Noodles with porcini mushrooms and cheese

What you need:

300 g homemade noodles
6 dried porcini mushrooms
2 onions
100 g cheese
4 glasses of water
5 st. l. vegetable oil
½ bunch of greens

Rinse the mushrooms, soak for 2 hours and boil in the same water. Throw in a colander, cool, cut into strips. Finely chop the onion, sauté in vegetable oil, add mushrooms, fry until golden brown. Add water to the mushroom broth (to make 1 liter of liquid), salt, bring to a boil and boil the noodles. Throw away in a colander.

Mix noodles with mushrooms and onions, sprinkle with grated cheese and chopped herbs.

Noodle pudding with canned porcini mushrooms

Ingredients:

2 cups canned white mushrooms
400 g flour
6–8 st. spoons of water
3 eggs
3 art. tablespoons of vegetable oil
vegetable oil for greasing the mold
1 st. a spoonful of breadcrumbs

Sift flour on a board, beat eggs into it, add salt, water, knead a stiff dough. Divide the dough into several parts, roll out thinly, dry, then cut each part in half, sprinkle with flour, roll up, move to the edge of the board and cut the noodles with a sharp knife. Lay the noodles out on a board to dry. Boil water in a large low saucepan, salt, add noodles, stir and cook, covering the pan with a lid. When the noodles are cooked, put them on a sieve, pour over with hot water and, letting the water drain, put them on a dish. Sliced mushrooms lightly stew in vegetable oil. Lubricate the form with vegetable oil, sprinkle with breadcrumbs and put noodles and mushrooms into it in alternating layers. The first and last layer must certainly be noodles. Bake the pudding in a low oven until golden brown. Cool the finished pudding, tip it onto a dish and serve with tomato sauce.

Recipe for noodle soup with fresh porcini mushrooms

Ingredients for making white noodles fresh mushrooms are the following products:

1 l meat broth
400 g fresh porcini mushrooms
1 cup flour (for noodles)
1 egg
1/4 cup water
2 tbsp. tablespoons of melted butter

According to the recipe for making noodle soup with porcini mushrooms, you must first boil the meat broth. Rinse the mushrooms thoroughly in running water, finely chop, put in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour an egg into it, then water and knead a stiff dough. Roll it with a rolling pin into a thin layer, dry a little and cut into strips.

Next, according to the recipe for making noodle soup with fresh porcini mushrooms, put ready-made mushrooms in a saucepan, pour in broth, put on fire and, when it boils, add cooked noodles. Cook noodle soup with fresh porcini mushrooms over low heat.

So that the broth does not become cloudy, the noodles can be boiled separately.

Noodles with porcini mushrooms

Ingredients:

400 g meat broth
110 g white mushrooms
80 g flour
1 egg
20 g water
20 g melted butter

Boil meat broth. Rinse the mushrooms thoroughly in running water, finely chop, put in a small saucepan, add melted butter and simmer over low heat. While the mushrooms are stewing, prepare the noodles: pour the flour onto a board, make a hole in it, pour an egg into it, then water and knead a stiff dough. Roll it with a rolling pin into a thin layer, dry a little and cut into strips. Put ready-made mushrooms in a saucepan, pour in broth, put on fire and, when it boils, add cooked noodles. Cook on low heat. So that the broth does not become cloudy, the noodles can be boiled separately.

Mushroom noodles with porcini mushrooms

Boil dried mushrooms, remove from the broth and cut into strips. Finely chop the onion and fry in oil until golden brown. Put the fried onions, noodles into the boiling mushroom broth, salt and pepper to taste, cook until the noodles are ready.

Before serving mushroom noodles with porcini mushrooms, add boiled mushrooms and parsley.

Compound:

dried porcini mushrooms - 50 g
onion - 1 pc.
oil - 50 g
noodles - 100 g
parsley
pepper

Mushroom noodles: recipe number 2

See in the recipe with a photo how noodles with porcini mushrooms, potatoes and herbs are prepared.

Ingredients:

1 1/2 cups noodles
12 pcs. potatoes
50 g dried porcini mushrooms
2 carrots
1 parsley root
1 celery root
1 leek
3 onions
bunch of greens
5 allspice peas
1 - 2 bay leaves
butter
parsley
dill

Boil the broth with roots and a bunch of herbs, strain, boil, add noodles, boil, salt. Put ground black pepper, separately boiled potatoes, separately boiled finely chopped mushrooms, oil, herbs, add mushroom broth to taste, serve.

Noodles with porcini mushrooms

Ingredients:

40 g dried porcini mushrooms
1 carrot
30 g parsley roots
1 bulb
60 g leek
30 g butter
30 g greens
2.5 liters of broth

Cut the roots and onions into strips, sauté with fat removed from the broth, or with butter. cook homemade noodles, dry it and sift through a sieve. Put the roots into the boiling broth, and after the broth boils again - noodles. To preserve the transparency of the soup, first dip the noodles in hot water for 1 minute, put them on a sieve and, when the water drains, transfer them to the broth. Boil the noodles in the broth for 15-20 minutes. Chop the boiled mushrooms, put in the soup when laying the noodles.

Soup with porcini mushrooms and homemade noodles

Ingredients:

1 liter of broth (meat or chicken) or mushroom broth
1 small onion
1 parsley or celery root
150 g fresh porcini mushrooms
noodles

For noodles:

160 g flour
1 teaspoon melted butter
2–3 tbsp. spoons of water

Knead flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles into boiling salted water and cook until they float to the surface. If you do not want to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In a boiling broth, lower the roots and mushrooms cut into strips, cut in half or into four parts, cook until tender. Add separately boiled noodles to the finished soup.

Noodles with porcini mushrooms in a creamy sauce

In order to cook noodles with porcini mushrooms in cream sauce you need the following ingredients:

Medium-sized chicken - 1 carcass
Homemade noodles - 200 g
Dried mushrooms - 5-6 pieces
Butter - 50 g
Chicken eggs - 2 pieces
Flour - 1 tablespoon
Sour cream - 1 cup
Carrot - 1 piece
Parsley root - 1 piece
Salt and ground black pepper to taste

Boil the noodles in salted water and put them in a colander. Mushrooms pour 2 cups of water and boil (do not pour out the broth). boiled mushrooms chop, set aside 2 tablespoons for sauce, and mix the rest with noodles, hard-boiled chopped eggs, butter, salt and pepper.

Stuff the prepared chicken with noodles with mushrooms and sew up the belly with a thread. Put the carcass in a saucepan, pour the broth obtained by boiling the mushrooms, put the chopped roots into it and simmer the duck until tender. To prepare the sauce, spasser the flour in a pan, pour the broth in which the chicken was stewed into it, mix well. Add chopped mushrooms set aside for the sauce, sour cream, bring the mass to a boil and remove from heat. Remove the threads from the finished chicken, free it from the minced meat, put it on a dish. Spread minced meat around. Drizzle the prepared sauce over the dish.

Step 1 out of 5

Rice noodles were wild for me. Decided to try making it. Visually, it resembles a glass thread. And it's cooked differently than regular spaghetti. So, I had marinated mushrooms and fresh champignons. Milk mushrooms can be replaced with any other pickled forest mushroom. Who has dried mushrooms, you can take them. Heat vegetable oil in a frying pan.

Step 2 out of 5

Onion cut into cubes.

Step 3 out of 5

Fry the onion in a pan. When browned, add the mushrooms to the pan. Fry the mushrooms until almost done, 10 minutes. You can add a little water if the liquid released from the mushrooms has already evaporated. Now add milk mushrooms (or your mushrooms). For those who use dried: they need to be washed, soaked in boiling water. Take the mushrooms out of the water. Squeeze. Add to skillet. Do not pour out the mushroom broth. In the process of cooking rice pasta, we will add ordinary boiled water. You can replace the water with this decoction. When our mushrooms are cooked, pour cream into the pan. Cream added to hot butter should be at room temperature. If the cream is cold, it will definitely curdle and your gravy will be interspersed with cottage cheese. Salt and pepper the contents of the pan to taste. You can add spices according to your taste and preferences.

Step 4 out of 5

Add dry rice noodles (pasta) to the pan. Cover the pan with a lid. The steam will soften them. Now try to mix without breaking. Rice pasta quickly becomes soft, but they will be ready in 5 minutes. Cook them in the gravy while stirring. As the gravy boils, pour in water or mushroom broth. There should be enough water so that the pasta reaches its condition.

Ready!

Check for salt and spices. The dish is ready. You can add a little butter for a milder taste. Arrange the dish on serving plates. Add some greens and vegetables. You need to eat this fertile dish with a fork. If necessary, help yourself with a spoon. The aroma is amazing. The dish is very tasty and tender. Rice noodles are only remotely similar to spaghetti in appearance, but they taste completely different.

Boiled in chicken broth, frozen mushroom and button mushroom noodles are as tasty as they are easy to make. Even for a novice hostess

What I like about this soup is the availability of ingredients and the ability to cook it at will. Always keep frozen mushrooms and pasta in stock, so mushroom soup is a frequent guest on my table.

Sometimes I cook this dish in chicken broth, so it turns out to achieve a richer taste. But if it is not there, then I cook it on water - a large assortment of mushrooms allows you to make noodles tasty and fragrant without using meat broth.

for 5 servings of 500 gr

Frozen and fresh mushroom noodles

1.8 l chicken broth (in the post - water);
150 gr fresh champignons;
150 gr frozen mushrooms;
150 gr oyster mushrooms;
a handful of pasta;
50 gr onions (one small head);
50 gr carrots (half a small carrot);
sunflower oil;
salt;
ground black pepper.

How to cook mushroom soup with vermicelli

First you need to prepare champignons, oyster mushrooms and frozen mushrooms for noodles:

Throw frozen mushrooms into boiling water and cook after boiling for about 7 minutes. Do not defrost mushrooms first. Rinse boiled mushrooms under cold water.
Thoroughly clean the champignons from the ground with a napkin, carefully wash if heavily soiled. Cut each mushroom lengthwise into 4 plates. Pour a teaspoon of vegetable oil into a heated pan. Lay out the mushroom slices in a single layer. Fry the mushrooms until golden brown, first on one side, turning over on the other.
Clean the oyster mushrooms from dirt, cut into thin strips.

Bring the broth to a boil and dip oyster mushrooms, boiled mushrooms and fried mushrooms into it in turn. Cook over low heat for about five minutes, then add vermicelli to the soup with mushrooms, add salt and ground pepper.

Do you want a rich taste of mushroom noodles made from frozen mushrooms? Use powder from dried whites (grind in a coffee grinder or otherwise). A teaspoon of this seasoning added along with champignons will make the soup more fragrant.

In a small amount of oil, saute the chopped onion and carrots, grated on a fine grater. If you don’t know how much to fry the roast for soup, then focus on carrots. As soon as it becomes soft and begins to change color, coloring the oil, it means that the browning is ready.

Transfer the fried vegetables to the pan with the rest of the products, and continue to cook until the vermicelli is ready (7-10 minutes, depending on the size). Even if it seems to you that the pasta is damp, I still recommend removing the pan from the heat. The cooking process continues to go on for some more time and the noodles will reach readiness during proofing.

At the end of cooking, taste the dish for salt and spices, adjust the taste if necessary. Turn off the heat and leave the pot of soup alone for at least 10 minutes - mushroom noodles made from frozen mushrooms should stand before serving to improve the taste of the dish.

Bonus! Recipe for mushroom soup (with potatoes) from Ilya Lazerson.