Hearty Mushroom Noodle Soup

So tasty and rich — youʼll win over from the first spoon! Noodle soup with mushrooms is a very tasty homemade dish made from an affordable set of vegetables with the addition of noodles and champignon mushrooms! It turns out light, but at the same time satisfying and nutritious!
cook time: 50h
Lucas Halstead
Hearty Mushroom Noodle Soup

Nutrition Facts (per serving)

36
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 1.5 l
Potato 360 g
Carrot 55 g
Bulb onions 70 g
Vegetable oil 2 tbsp
Champignon 200 g
Noodles 90 g

Recipe instructions

Step 1

Step 1
How to cook mushroom noodle soup? Prepare your food. You can take both store-bought and homemade noodles. For noodles with mushrooms, frozen or dried mushrooms are suitable instead of fresh ones (dried ones will be needed 5-6 times less than fresh ones). Defrost frozen mushrooms in any convenient way and drain the liquid. Rinse dried mushrooms well, as they are not washed before drying, and then soak in cold water for at least 2-3 hours.

Step 2

Step 2
If you have wild mushrooms, boil them first. Wash the carrots, peel and grate on a coarse grater. Peel the onion and cut into small cubes. Heat vegetable oil in a frying pan, add chopped vegetables and fry them over medium heat until the onion is translucent, stirring occasionally.

Step 3

Step 3
Rinse the champignons, refresh the cut on the stem of each mushroom. Cut the prepared mushrooms into slices. Add the chopped champignons to the frying pan with the onions and carrots and fry, stirring frequently, for 3-4 minutes until the onions and carrots burn.

Step 4

Step 4
Wash the potatoes, peel them, cut into small slices. Place in a saucepan of suitable size. Cover the chopped potatoes with water. Place the pan on the fire, bring the water to a boil, remove the foam and cook over low heat for 10 minutes. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

Step 5

Step 5
Add noodles to the potatoes (the noodles can be broken into smaller pieces first; long noodles are not very convenient to eat). Bring the soup to a boil again, stirring to prevent the noodles from sticking. Cook over low heat for another 10 minutes (or as long as indicated on the noodle package).

Step 6

Step 6
Add fried vegetables and champignons to the potatoes and noodles. Salt the soup and add ground black pepper. Stir and cook for another 2-3 minutes. Then remove the finished soup from the heat and let it brew for 10 minutes. Pour the soup into bowls and serve. Each serving can be supplemented with chopped herbs and fresh sour cream to taste. Bon appetit!

Additional rubrics

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