Mushroom Noodle Soup: A Year-Round Delight

Fragrant, filling and very tasty — love at first spoon! Noodle soup with mushrooms is especially popular in the fall. You can freeze collected mushrooms and prepare soup in winter, spring and summer. Everyone will undoubtedly like the bright and rich taste!
cook time: 45 min
Ava Prescott
Mushroom Noodle Soup: A Year-Round Delight

Nutrition Facts (per serving)

72
Calories
4g
Fat
6g
Carbs
2g
Protein

Ingredients (4 portions)

For the soup:

White mushrooms 300 g
Onion 50 g
Carrot 50 g
Vegetable oil 3 tbsp
Potato 250 g
Bouillon 700 ml
Bay leaf 1 pc
Salt to taste
Greenery to taste

For the noodles:

Wheat flour 3 tbsp
Whole wheat flour 1 tbsp
Water 4 tbsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to cook chicken soup with porcini mushrooms, potatoes and homemade noodles? Prepare all the necessary ingredients. First of all, collect porcini mushrooms in the forest. If this is not possible, then you can use store-bought frozen ones.

Step 2

Step 2
Wash the mushrooms thoroughly. Cut large mushrooms into small pieces; small ones can be left whole. Cover the mushrooms with water and place over high heat. After boiling, remove the foam, reduce the heat and cook for about 20-30 minutes. After this, drain the water from the pan and rinse the mushrooms several times under running water.

Step 3

Step 3
While the mushrooms are cooking, prepare the noodle dough. To do this, mix two types of flour in a separate container, add a pinch of salt and, gradually adding water with spoons, knead a fairly tight dough. It may take a little more or less water than stated in the recipe.

Step 4

Step 4
Wrap the finished dough in cling film and leave to rest. During this time, gluten will develop in the flour, and the dough will become more elastic and pliable.

Step 5

Step 5
Prepare the roast. Peel the carrots, wash and grate. Peel the onion, rinse with cold water and chop into small pieces. Fry the vegetables in heated vegetable oil, stirring constantly, until soft.

Step 6

Step 6
Peel, wash and cut the potatoes into small cubes.

Step 7

Step 7
Bring chicken broth to a boil. Add chopped potatoes and boiled porcini mushrooms to it. After boiling, reduce the heat to medium and cook under a closed lid for about 10-15 minutes until the potatoes are ready.

Step 8

Step 8
Meanwhile, cut the noodles. Roll out the dough into a thin flat cake, divide into several parts and cut into wide strips.

Step 9

Step 9
Add noodles and frying to the soup. Add salt to taste. Add bay leaf. Cook the soup for about 2-3 minutes until the noodles are ready.

Step 10

Step 10
Before serving, sprinkle the soup with herbs and pepper as desired. Very tasty with sour cream.

Additional rubrics

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