Mushroom noodle soup. Mushroom soup with noodles Fresh champignon soup with noodles

Noodles are one of the favorite dishes of Russian cuisine, but its analogues can be found in other cuisines of the world, in particular in Italian. It was the inhabitants of Italy who elevated pasta, and this is what they call any pasta and noodles, including, to the rank of a cult.

Noodles for all occasions

You can cook noodles with meat, mushrooms, and vegetables. Delicious and nutritious soups and main courses are prepared with it. The main ingredient of these dishes is noodles; you can cook it yourself or buy it ready-made in the store.

The best noodles are made from durum flour; they do not boil over and do not harm your figure. It should be cooked over high heat, lowering it into boiling water, to which salt has been added, as well as a spoonful of vegetable oil. When cooking, you need to make sure that the product does not boil over, otherwise it will ruin the taste and appearance of the dish.

There are many recipes for preparing such a dish as noodles with mushrooms. You can experiment and find the best option that will complement your daily menu.

Delicious soup recipe

Mushroom noodle soup is an easy first course that can be prepared very quickly, yet it has a delicate taste and is quite nutritious.

Ingredients:

• Champignons – 250 g
• Water – 2 l.
• Noodles – 100 g.
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Spices to taste
• Vegetable oil

Cooking method:

1. Any dish with mushrooms begins with preparation. It is necessary to thoroughly remove debris and contaminants and rinse each mushroom under running water. You should not pre-soak the mushrooms, as they will become saturated with water and lose their taste. Set aside three to four mushrooms for frying, and cut the rest into pieces.
2. Pour water into a saucepan, add potato cubes and mushrooms there, and boil. Skim off any foam that rises. Then add salt and leave to simmer for 20 minutes.
3. Heat oil in a frying pan and fry chopped onion in it. Add the mushrooms and fry over low heat for about 20 minutes. At the end, season with dried herbs and your favorite spices so that the mushrooms are stewed in this mixture.
4. Place the fried mushrooms into the boiling potato-mushroom broth and bring to a boil again.
5. Add noodles and cook for about 5 minutes.

Noodles with mushrooms, the recipe for which is described above, must be infused a little so that the taste becomes rich. 20 minutes is enough and you are ready to serve.

This light soup will brighten up any lunch and will appeal to both children and adults. Due to its low calorie content, it can be eaten both during fasting and during a strict diet. It will also go great on a hot summer day when you want light food.

The recipe calls for fresh champignons, but you can also use other mushrooms. Mushroom noodles made from frozen mushrooms will be just as tasty as those made from fresh ones, you just need to defrost the packaging first.

You can add carrots and bell peppers to the recipe, and before serving, sprinkle the soup in bowls with fresh herbs and season with thick sour cream.

Chicken noodle recipe

Homemade noodles according to the traditional recipe are cooked in chicken broth, but if you add mushrooms to it, you get an exquisite chicken soup with mushrooms and noodles, worthy of a royal table.

Ingredients:

• Chicken meat - about 1 kg.
• Spices
• Carrots - 1 pc.
• Onion – 1 pc.
• Fresh mushrooms – 200 g.
• Sunflower oil and butter for frying

Noodle dough:

• Water – 1/3 tbsp.
• Vodka – 1 tbsp.
• Egg – 1 pc.
• Flour - about 1 tbsp.

Cooking method:

1. Let the chicken broth simmer, pouring 3 liters of water over the chicken carcass. When cooking, you need to skim off the floating foam or strain the broth when the meat boils.
2. Add salt, pepper and bay leaf to taste. Boil for another 40 minutes until done. Remove the meat and cut into pieces.
3. Prepare the noodles. Beat the egg with salt, vodka and water, and then, adding flour, knead the dough. It should be quite elastic. It needs to be thoroughly rinsed and left to rest for half an hour, covered with a towel to prevent it from becoming windy. As mentioned, this recipe is unusual, and here's why.
4. Roll out the dough into thin flat cakes according to the diameter of the frying pan and lightly dry them in a frying pan heated over low heat for literally half a minute on each side. Do not allow the plates to burn under any circumstances.
5. Cut the dried tortillas into noodle ribbons. The indicated amount is enough for 3 preparations of chicken noodles with mushrooms according to this recipe. What is left should be left to dry on a clean towel and put into a fabric bag until the next preparation.
6. In a frying pan in a mixture of vegetable and butter, fry onions and carrots, as well as chopped mushrooms.
7. Pour noodles into the prepared boiling broth, and after 5 minutes add the frying, chicken pieces and spices. Wait until it boils and turn it off. Let the dish brew and serve. You can season with sour cream and herbs or sprinkle with Parmesan.

The recipe does not include potatoes, but you can add them if desired. Mushroom noodles made from dried mushrooms are prepared according to the same recipe. Just first you need to prepare the mushrooms by filling them with water for half an hour to swell. 30 g of dry raw materials is enough. Before frying, you need to squeeze them a little and cut them into pieces. Pour mushroom water into the broth to make the taste richer. Mushroom noodles made from dry mushrooms, the recipe for which is described above, will be just as tasty as those made from fresh ones.

Noodles with dried mushrooms

Dried mushrooms retain the aroma, nutritional value and taste of mushrooms and can be used to prepare various dishes, such as using mushrooms in mushroom noodles. The description is given below. In this case, forest mushrooms are used, but you can replace them with any other available mushrooms.

Ingredients:

• Dried mushrooms – 40 g.
• Potatoes - 3-4 pcs.
• Water – 2 l.
• Carrots – 1 pc.
• Noodles – 100 g.
• Spices and olives - optional.

You can add not only noodles to this soup, but also any pasta, as well as cereals. To increase calorie content, it can be cooked in meat broth. This soup will be relevant in winter, summer, Lent, and holidays.

Cooking method:

1. Dried mushrooms must first be thoroughly washed to remove dust and dirt. Pour boiling water over it. Leave for a couple of hours so that the dried mushrooms swell and soften. Then cut into pieces of the desired size.
2. Pour water into the pan, add mushrooms, pour out the water in which they were soaked. Boil. If foam rises, remove it. They will cook for about an hour until they are ready.
3. Add potato cubes and cook over low heat.
4. Chop the onion and carrot and fry in oil in a frying pan. Place in soup.
5. Place noodles in the soup, boil for three minutes and turn off.
6. For a piquant taste, you can put olives on plates.

This soup is good with sour cream, as are other mushroom dishes. You can also add crushed garlic and herbs.

Noodles as a second course

Noodles are tasty not only in soups, but also in main courses. If you cook them with different sauces, you can surprise your household with a new option every time. Noodles with mushrooms in creamy sauce are a homemade version of an Italian lunch.

Ingredients:

• Noodles or any pasta – 400 g.
• Champignons or other mushrooms – 300 g.
• Cream – 1 tbsp.
• Onion – 1 pc.
• Oil
• Garlic – 3 cloves.

Cooking method:

1. Heat oil in a frying pan. Ideally, you need to mix olive and sunflower. Lightly fry the peeled garlic cloves in it until the oil acquires its aroma.
2. After frying, remove the cloves that have served their purpose and throw them away. Add chopped mushrooms to the oil and fry until the moisture evaporates. Then add the onion and continue cooking, pour in the cream and add spices. Leave on the fire for 10 minutes. This sauce should not be very thick. If necessary, can be diluted with water.
3. Boil water, add salt and a couple of tablespoons of vegetable oil. Add noodles and cook until done.
4. The inside of the noodles should be slightly damp, this is the so-called al dente state that Italians prefer.
5. Drain the water and add butter.

Place noodles on a plate and pour hot sauce over them. Garnish with basil leaves and grated Parmesan. The Italian dish is ready.

Of course, the best option is homemade noodles. But if it is not possible to knead the dough and cut strips, then you can buy the finished product in the store. Nowadays the range of pasta products is amazing. Different manufacturers offer different types and forms of paste.

• Noodles made from durum wheat are better and healthier. Information about this is indicated on the packaging. Cooking time is also recommended by the manufacturer.
• To prevent the noodle soup from being cloudy, you can boil the noodles in advance. To do this, boil it in a separate saucepan in boiling water for just a couple of minutes and drain the water, which will contain any remaining flour. And the half-cooked noodles are sent straight into the soup.
• Mushrooms for soup can be taken of any variety and in any condition: dried, frozen, pickled, salted or fresh. Each option will add a new flavor to the finished dish.
• Before cooking, dried mushrooms must be thoroughly washed and soaked in boiling water for a couple of hours.
• Frozen mushrooms retain the taste, nutritional properties and aroma of the product. To prepare the soup, you will need about 250-300 g of them. If the food was not washed before freezing, then it must be thoroughly rinsed. In boiling water, chopped mushrooms will be ready in 15-20 minutes.
• Mushrooms go well with vegetables, cereals and noodles. When cooking, cream and sour cream are added to them.
• If you fry mushrooms in a mixture of vegetable and butter, they will acquire an even more delicate mushroom taste.

Knowing how to cook noodles with mushrooms, it’s easy to cook soup or a main course. The advantages of these dishes are that they are prepared quickly, do not require complex ingredients and are also delicious.

Fragrant, rich, incredibly tasty... Noodle soup with mushrooms is a wonderful dish. However, for some reason it is much less popular than its “big brother”, chicken noodles. Maybe because previously wild mushrooms could only be “obtained” during the season—picked or bought. There were also lucky ones who managed to dry the forest's bounty for the winter. They made the soup even more flavorful. The rest could only dream about this wonderful dish.

But now are completely different times! Mushrooms can be bought in the store in any season without any obstacles. Frozen, dry - take as much as you like! And champignons are generally sold all year round. Of course, the soup turns out to be less aromatic, but still very tasty. So let's change our habits and cook this wonderful first course more often!

Mushroom broth

First we will learn how to cook the broth for this soup. For it, you can take any mushrooms you find - fresh wild mushrooms, frozen, dried. Or store-bought champignons and oyster mushrooms.

We will need:

Prepare the broth:

1. We will sort out the fresh mushrooms, peel them (if necessary), and wash them. Dry ones - rinse thoroughly with warm water, and then soak in cold water for 2-2.5 hours. You can, in fact, not soak it, but rinse it and cook it right away. Then the broth preparation time will be the same 2-2.5 hours.
2. Pour cold water over the mushrooms. Dried - with the liquid in which they were soaked. Bring to a boil, add onion, carrots, parsley. Vegetables can be chopped coarsely or finely or added whole.
3. After boiling, we will cook the broth from fresh/frozen/pre-soaked dry mushrooms for 30-40 minutes, from champignons and oyster mushrooms - 15-20 minutes.
4. Let it brew and strain. Cut the mushrooms into pieces and set aside until you prepare the soup. Throw away the vegetables and roots.

Mushroom broth is usually not salted when cooking. Salt is added already when preparing dishes from it. From this amount of products you will get about 3 liters of broth.

Cooking homemade noodles

You can use store-bought pasta. But many people love this soup with homemade noodles. Let's cook it.

We will need:

Cooking noodles:

1. Break the egg into a bowl, add salt and water. Let's beat everything well.
2. We will gradually add the sifted flour, constantly stirring the dough.
3. Knead the mass thoroughly. The dough should be quite plastic and soft. You shouldn’t make it steep - your hands will literally be taken away while rolling out.
4. Cover the dough with a bowl or cling film. Let it sit for 20-25 minutes.
5. Let's take a frying pan. Divide the dough into several small parts. We will roll out these parts as thinly as possible, focusing on the diameter of the frying pan.
6. Now let's dry the noodles. This is necessary so that it does not become limp in the broth. In addition, this procedure allows you to solve the problem of flour “peeling off” from the noodles during cooking. Heat the frying pan over low heat (no oil!), place circles of dough on it and dry for about half a minute on each side.
7. If there is any excess flour left on the dough, shake it off. Cut each circle into three parts. Place all the resulting pieces of dough on top of each other and cut them crosswise as thinly as possible.

This amount of noodles is a lot for one soup. Therefore, we will set aside as much as we need and place the rest on a tray and air dry for several hours. Then these noodles can be put in a jar or thin linen bag and used next time.

Cooking soup

Noodle soup with mushrooms is usually cooked without potatoes. But if suddenly you can’t imagine first courses without this vegetable, add 2-3 potatoes, cut into cubes. They must be placed in the boiling broth before the remaining ingredients. Let it cook for 5-7 minutes, then we will add the rest of the ingredients in the order indicated in the recipe.

For our recipe we will need:

From this amount of products you will get 10-12 servings of soup. Cooking time – 20-25 minutes.

Cook mushroom noodle soup:

1. Bring the broth to a boil. Let's add some salt. At this time, finely chop the onion and carrots and lightly fry them in oil.
2. Place the sautéed vegetables and noodles into the boiling broth. We will cook for 7-10 minutes.
3. 1-2 minutes before the end of cooking, add the chopped mushrooms from the broth.

Let's serve the soup with herbs and, if you like, sour cream.

We hope that you will like our recipe. Bon appetit! We wish you to pamper your family with this wonderful soup more often.

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Mushroom noodles on site

Mushroom noodle soup, as well as many other pasta products, can be used to prepare many delicious dishes. Especially if you are not too lazy to do it. Today I had a huge urge to make mushroom noodles. Just after yesterday's labors, we had homemade noodles left in the kitchen, which will become the basis of our mushroom dish. But to prepare this dish, you can use store-bought noodles (noodles are also suitable). Although, of course, there is nothing better and tastier than noodles prepared with your own hands.

Mushroom noodles on site

So, let's get started, otherwise our mouths are already running.

Ingredients for 2 servings of mushroom noodles per website

vegetable oil

champignons – 250 g.

bulb

noodles – 200 g.

Cooking mushroom soup with homemade noodles according to photo recipe:

Cut the well-washed mushrooms into thin slices, finely chop the onion and put everything together in a frying pan, adding vegetable oil.

Mushroom noodles on site
Mushroom noodles on site

After ten minutes of frying, add finely grated carrots to the frying pan and continue the frying process for another 7 minutes.

Mushroom noodles on site
Mushroom noodles on site

While the food is frying, pour about a liter of water into the pan and boil. Then we put the whole “fry” in boiling water and cook for 5 minutes, after which we lower the noodles into the mushroom broth.

Mushroom noodles Go to website
Mushroom noodles for mushroom soup on site

A few more minutes (the time depends on the speed of cooking the noodles - my noodles cook for 5 minutes) and the mushroom noodles with the luxurious aroma and taste of champignons are ready.

Mushroom noodles on site

Of course, not only champignons can be used for this dish; any mushrooms will do (honey mushrooms, oyster mushrooms, chanterelles...)

Bon appetit!

The second half of summer and the first half of autumn are rich in forest gifts - mushrooms. You can use them to prepare an incredibly tasty first course - noodle soup. And if you can find porcini mushrooms, then the dish will turn out truly royal. You can also use champignons as the main ingredient, which are sold in supermarkets all year round. And instead of homemade noodles, some housewives use vermicelli, pasta and even spaghetti. We offer you a step-by-step recipe for making light soup with photo and video instructions.

Note: If you want to use champignons, you don't need to boil them. Cut the mushrooms into slices and immediately fry.

Ingredients

Servings: – + 10

• Mushrooms 300 g
• Onion 1 PC.
• Carrot 1 PC.
• Butter 40 g
• Noodles 200 g
• Salt to taste
• Bay leaf 3 pcs.
• Ground allspice pinch
• Greenery 10 g

Per serving

Calories: 114 kcal

Proteins: 3.4 g

Fats: 3.8 g

Carbohydrates: 16.7 g

40 min. Video recipe Print

Soak the mushrooms in cool water for 30 minutes - this will help remove forest debris from them. Carefully remove the remaining soil, wash the fruits of the forest, fill it with water again and put it on fire. After boiling, porcini mushrooms only need to cook for 10 minutes.

Drain the water, but do not throw it away. Cut the cooled mushrooms into arbitrary pieces.

Wash all vegetables thoroughly and remove the peels. Chop the onion into small pieces, and the carrots can be cut into semicircles (if they are thin).

Melt and heat the butter in a frying pan, but be careful not to burn it. Add vegetables and fry over low heat. After 5-7 minutes, add mushrooms. Cook until the onions and carrots become soft and the onions acquire a golden hue.

Cook the noodles in a separate bowl, drain in a colander and rinse. The most delicious noodles are those made at home. But a store-bought one, made using the correct technology, using durum wheat, is also suitable.

Boil 2 liters of water (including mushroom broth) in a saucepan, add fried mushrooms, onions and carrots into it. Add seasonings and salt.

Boil for 5 minutes, then add the noodles and finely chopped dill and parsley. As soon as the soup boils, turn it off immediately.

Features of cooking with and without potatoes

Many housewives cannot imagine soup without potatoes. In this case, use a little less noodles. First of all, throw 1-2 chopped potatoes into boiling water. After it is cooked, add all the other ingredients as indicated in the recipe. You can also add meatballs or chopped chicken fillet at the beginning of cooking.




Advice: In order for the soup to acquire an excellent aroma, add 10 g of ground dried mushrooms at the beginning of cooking.

If you want the calorie content of the first course to be lower, then do not fry vegetables and mushrooms in oil. Throw the onions and carrots into boiling salted water for 10 minutes, then the mushrooms and after another 5 minutes, the noodles. The quick diet soup is ready. Bon appetit!

Homemade Lenten noodles with mushrooms - a dish for the Lenten menu with wild salted mushrooms. Pasta made from wheat flour is easy to prepare at home; for lean noodles you don’t need anything other than flour, water and a drop of vegetable oil.

Wheat noodles (lean) are prepared from premium wheat flour. The moisture content of flour varies, so the amount of water specified in the recipe can be either increased or decreased.

In summer and autumn you can cook these noodles with fresh wild mushrooms, and in winter and spring homemade preparations will come in handy. Salted (not pickled!) mushrooms are suitable for the recipe; it is important to rinse them well or soak them in cold water.

• Cooking time: 1 hour
• Number of servings: 4

Ingredients for lean homemade noodles with mushrooms

For homemade noodles:

• 200 g wheat flour (+ flour for rolling and sprinkling);
• 50 ml water (approximately);
• 7 ml olive oil.

For the sauce:

• 350 g of salted mushrooms;
• 150 g onions;
• 30 g dried carrots;
• 1 cube of mushroom broth;
• 2 cloves of garlic;
• 35 ml olive oil;
• salt, pepper, dill.

Method for preparing lean homemade noodles with mushrooms

Measure out the required amount of flour and weigh it. If there are no scales, then there are 130 g of flour in a faceted glass, and 160 g in a thin glass glass.

Make a small well in the flour, pour in cold water and olive oil.

Use your hands to knead the noodle dough, which when finished should not stick to your hands or the table. If it turns out tight, add cold water.

Roll the finished dough into a ball, cover with a salad bowl and leave it alone for 20 minutes; no need to put it in the refrigerator.

Dust the cutting table, rolling pin and hands with flour. Roll out the noodle dough thinly, being careful not to tear the sheet. If you don’t have enough experience, you can divide the bun into two parts and roll each one separately. The rolled out dough looks like a piece of soft cloth.

Sprinkle the noodles with flour and leave on the board for another 20 minutes.

For the mushroom sauce, finely chop the onions.

We wash the salted mushrooms with cold water, place them on a board and chop them with a sharp knife. Dried mushrooms are also suitable for this sauce - boil them until tender and pass through a meat grinder.

Add chopped mushrooms to the onion, add a crushed cube of mushroom broth, dried carrots, mix, fry over low heat for another 10 minutes until the moisture has evaporated.

Then add the garlic cloves passed through a garlic press, add salt to taste, add black pepper, stir, cook for 3 minutes, remove from heat.

Heat 2 liters of water in a saucepan until it boils, add salt, and throw the noodles into the boiling water. Cook for 5 minutes, drain in a colander.

Mix noodles with mushroom sauce.

Serve the homemade lean noodles with mushrooms hot, sprinkle with dill before serving.

Homemade noodles can be dried and stored in a box, but it is better to cook them immediately - it will be tastier.

Lenten homemade noodles with mushrooms are ready. Bon appetit!

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