Many people called "Mushroom Noodle" suspected boring pasta with a scant number of mushrooms and are not even going to cook it. Meanwhile, the so-called fragrant, brewing and delicious soup, in which mushrooms are included in large quantities. The recipes for its preparation is a huge set - from the simplest to very intricate, from familiar to exotic. Even Estet and Gourmet will surely find among this abundance with noodles, which will fully satisfy his requests. And you can also develop your recipe if the base is able to harmoniously add unexpected (but combined!) Components.
homemade noodles
Without a doubt, the dish will turn out to be delicious and shopping fruits. Moreover, some recipes require the use of a certain variety of products. But if you want to cook soup in a rustic, it is better to do them yourself, so noodles are tastier with my home species. Moreover, she is pretty simple. A half cup of flour sieves on the board, a crater is made in the hill. Two spoons of oil are well embarrassed with a triple volume of a bit of heated water, they are saturated and in parts are poured into the deepening. The dough is mixed with the constant addition of flour (it will also go about the same amount that it was originally taken). The dough must be extremely steep to ride with difficulty. It rolls into the most subtle formation, cuts very narrow strips. They are lying to flour, so as not to stick together, fold with a pile and cut the dimensional, short-lived segments. After drying, they can be stored in a package in the freezer for a long time. With the noodles that you have cut yourself, will be much more tastier than with purchased.
There are only two ingredients
Even if you do not let the long list of components, the amazing mushroom noodle will be obtained. True, Boroviki is most suitable for the goal. For a couple of liters of water, they need to take at least a third kilogram, and better and more. The mushrooms are boiled steep, rich broth, they are removed, and noodles laid on their place (about a glass). After boiling, the soup is satuned and fledged with fucked oil; Mushrooms are cut (the magnitude of pieces depends on your flavors) and return to the place. The finished mushroom noodle is bottled on plates - eat filed! For fragrance, you can sprinkle your portion of fresh greens, and to expand the flavoring range - put a spoon of sour cream.
Tomato mushroom soup
Those who wish can complicate the previous recipe, bringing it around the composition to more familiar soups. From the shelter of any mushrooms, the welded broth is made; While it comes to the condition, it is preparing a frier from the pelling of the bulb and a small grated carrot. When you achieve the desired shade, add a sulfurous tomato into it, pre-freed from the skin, and put out a slightly under the lid. When the mushroom noodle from fresh mushrooms will be almost ready, the roaster is introduced into it, and a couple of minutes before readiness - the bay leaf and greens. In this recipe, you can apply potatoes, although many cooks believe that it kills unique mushroom flavors and taste.
Mushroom Noodle in Chinese
Chinese cuisine for the last decades has consistently enjoyed success. Many hostess often and willingly enjoy her recipes in everyday life. Surely they will like the fungal noodle, cooked along the culinary canons of the Middle Kingdom. For dishes, a strong chicken broth is preloaded and filtered. It will be needed about one and a half liters. When he is ready, garlic is rubbed in it (3-4 slices) and small girlish root crumble finely. With such additions, the broth quietly boils around a quarter of an hour. Separately, rice thin noodles and plates Policalogram of champignons are boiled. Hot broth connects both with the other, plus on the tablespoon of soy sauce, lemon juice and sesame oil. As a green seasoning, angry kinza appears.
with mushrooms
A very interesting is a mushroom noodle based on ... canned mackerel. The pot of fish in its own juice or in oil is warm up with a fork, poured with water with the addition of salt, laurel and pepper and slowly boiled for about ten minutes. The naked bulb is parsing to the Rumian, in parallel, forest mushrooms are roasted (the best is considered the best, but any others will go). In the broth at the same time introduced: fried, sliced \u200b\u200bfresh carrots, 3-4 potatoes with cubes, and after another boiling - and mushrooms. Soup must boil once again; The latter suits noodles. It cooks and she can call to the table. Just do not forget in the plates sprinkle the first greens. And one more note: if all other types of mushroom noodles are successfully combined with sour cream, then it is better not to add it.
The options for the first and second dishes are invented by many. And a special place among them is a noodles with mushrooms. The recipe is transmitted from one mistress to another. It varies and modifies. The main thing that remains in each, the result is a delicious dish on the table. That is why it often appears in the menu and willingly eaten by everyone who is present on the meal.
Homemade "Macaroni"
If you prepare the main ingredient of the dish yourself, it turns out completely unique, it does not require any particular culinary skills, so you can highlight a little time.
Flour is mixed with salt and carefully sifted, preferably - twice. The egg is rible. Calculation is one thing for hundred grams of flour. Do not think that eggs will be too much. The dough should turn out cool and non-religious. And these qualities just provide eggs. There are several spoons of water here - exactly so much that the dough is kneaded. We place it before getting a smooth structure, cover the mission and leave a third hour.
The dough is rolled very thin, it cuts the strips of a width of 0.5-1 cm and dried several hours. To fold the ribbons to each other to accelerate the cutting is not worth it: it will stick, even if the flour will be worse. Use homemade "pasta" when the noodle is preparing with mushrooms, the recipe allows and in a soft form. But they are put on the storage already in the leaking form. Slip drying is possible with the oven, heated to 45-50 degrees.
Last noodles with mushrooms: recipe with photos
In the days of the post, the mushrooms are helping. According to the son, they are quite comparable with meat, so the forces are attached. In addition, with their help you can make diversion in the menu. Pieces bake with them, make stew, cook soups and prepare casserole. But one of the favorite dishes is a lean noodle with mushrooms, whose recipe we offer to your attention. For her, any mushrooms are suitable. It is easiest to get champignons, so consider the soup option with them.
So that the first is the boils and scenaries, first should be done. For this, three large trained mushrooms are very large (in half or three parts) and put in boiling water. When water boils again, the fire is screwed. The decoction is satisfied and left on the stove under the lid of minutes for twenty. These champignons are either thrown out, either rubbing and added to the roaster in the form of a puree - they are very worst.
A quarter kilo fresh mushrooms are finely bold, as well as a bulb. First, the onions are allowed in the frying pan, as shut down - champignons are saturated. Joint frying leads to the end of the allocation of juices. While they are languishing, two potatoes are placed in the decoction and boil. They will be almost ready - added after another boiling - noodles. When she is welded, the pan is removed from the fire. The soup insists a third hour.
Miso soup
Those who do not fumble and love asian cuisine can be cooked with mushrooms whose recipe came from Japan. According to the rules, you need to use rice products, but it will not be worse from home.
Chicken fillet shares in half. One part is left in one-piece, the second is cut by thin ribbons. All meat is laid in and withstands 15-20 minutes. Large carrot shakes straw, handful of champignons - plates or slices. Bouillon is heated (or fresh 2). The first noodle is laid in it. When she softens a little, carrots are introduced, chicken strips and champignons. After a few minutes, a spoon is added light
In parallel, a solid piece of fillet is roasted, cooled and cut into records. It is notable for the same stage to prepare and spices: finely chop the cilantro, the onion feather and chili pepper. The soup appears on plates. It is laid roasted meat and seasonings - and you can start a Japanese dinner.
Noodles with mushrooms and pumpkin
Now consider the second, which is the noodles with mushrooms. The recipe is taken from Italian cuisine. Two-hundred champignon grams are stirred and fried in vegetable or olive oil. When the mushrooms get goldenness, chopped four slices of garlic are added to them. The frying continues until the appearance of a pronounced garlic smell.
Sucking snapped finely chopped parsley. The dish is mixed and immediately removed from the burner. A piece of creamy oil is rushing in the scenery. It is roasted in it chopped pumpkin flesh - its quantity depends on your sympathy for this vegetable. After spending, pepper and pour half liters of chicken broth.
The base is steadfasting for about ten minutes, and then half a cup of sour cream, a sideways of cheese and mushrooms are introduced. When stirring, still a dozen minutes all together. In a separate pot, noodles are brewed to the condition of the al-Dente, mixed with the second component and is supplied to the table, additionally sprinkled with parmesan.
To get a delicious noodle with mushrooms, the recipe recommends listening to several culinary wisdoms. First, it is impossible to keep mushrooms in the water for a long time - they absorb it, which is why they become less tasty. Secondly, if you want to get a noodle soup on a transparent basis, the macaroni ward in a separate container. Immediately after boiling, the liquid is constricted. After removing the surface flour, after the elimination of surface flour is already ventilated in the broth.
The mushroom season has passed a long time ago. Prepared dried and frozen mushrooms ended. Swarim mushroom soup from all-season champignons.
Ingredients
- champignons - 200 g;
- carrots - 50 g;
- onions - 100 g;
- potatoes - 200 g;
- noodles - 25 g;
- vegetable oil - 1 tbsp.;
- water - 1.8 l;
- salt, pepper, bay leaf to taste.
Cooking time is a little less than an hour. Begin.
Champignon Machine in water for 5 minutes, so that the dirt is lagging behind and it was easier to wash. My and cut first in half, then with thin plates. In the frying pan hesten on medium heat, pour vegetable oil and pour out the cut mushrooms. Cover the lid. Take time.
Carrot We clean, mine, three on a large grater. We add to the pan and mix.
Onion We clean, cut half rings, add to the pan. Solim, teaspoon without a slide enough. Mix. After 15 minutes from the beginning of the mushroom laying, the refueling will be prepared. Do not forget to periodically mix the contents of the frying pan periodically.
In the meantime, we put a saucepan with water on the adjacent burner. Potatoes clean and mine. We cut it with rectangles or plates, like any other soup. Here the water boiled. So, after 20 minutes, the mushroom soup will be ready.
We fall asleep into the boiling water sliced \u200b\u200bpotatoes. Here and the mushroom mixture was broken. It is also moving into a saucepan. Support weak boiling. Stir and trying to salting. We'll have to thicken a little. At the same time add black pepper of large grinding. Preferably pepper peas crowded into the mortar.
5 minutes before readiness add 2 pieces of the laurel sheet. 2 minutes before readiness add noodles.
Ready. Let me laugh for 5 minutes and you can spill on plates. I recommend adding a sliced \u200b\u200bgreen bow and a tablespoon of sour cream in a plate.
Champignons, compared to forest mushrooms, are fresh and tasteless. Passeria champignon Together with onions and carrots, we attach mushrooms, and, accordingly, the fungal soup, a pronounced and pleasant taste.
Mushroom soup with noodles is a very tasty and satisfying dish, which is ideal for family lunch. Prepare it on a lean or meat broth with the addition of all sorts of vegetables. In today's publication will be considered the most similar soups.
Option with chicken
The method described below can relatively quickly weld the fragrant and moderately nutritional lunch. Of course, to cook homemade mushroom noodles, you will have to spend a certain amount of time to make some effort. But the resulting result will be even the most bold expectations. First of all, take care so that you have:
- 200 grams of fresh white mushrooms.
- A pair of medium bulbs.
- Credit chicken carcass weighing about 1.5 kilograms.
- A pair of small carrots.
- Parsley root.
- Couple Celery Cherry.
- 3 tablespoons of fused oil.
- On a small bunch of dill and parsley.
- Teaspoon of a mixture of peppers.
- Salt and spices.
All this will be required to prepare a broth in which the mushroom noodle will be cooked. Since in this case it is assumed to use home and not shop pasta, you will additionally need:
- Couple cups flour.
- Small chicken egg.
- Pair of yolks.
- Salt.
Process description
At the initial stage should be prepared by broth. To do this, the saucepan is laid out a gutted chicken, celery, parsley root, one carrot and a bulb. All this is seasoned with a mixture of peppers, poured with 2.5 liters of cold water, sent to the stove and boil until readiness. The resulting broth is filtered, the meat is separated from the bones and cut into small pieces.
Immediately after that you can do noodles. The sifted and slightly salted flour pour out a slide on the table. In the center make a small deepening and drive into it. There are also seed yolks and a little water. Everyone is well mixed. The resulting elastic dough is left half an hour. Thirty minutes later it is rolled with a thin layer, cut strips, dry them and boiled in a separate pan filled with salted boiling water. The finished noodles are folded on the colander, and then immerse in chicken broth with mushrooms and vegetables. All this is filled with chopped greens and serve to dinner.
Option with champignons
This soup is preparing much faster than the previous one, but it turns out no less tasty. To feed your seven mushroom noodles from champignons, stocking in advance all the necessary ingredients. In this situation you will need:
- 150 grams of fresh champignons.
- 2 liters of finished chicken broth.
- 80 grams of egg noodles.
- Patched bulb.
- Small carrot.
- Parsley, salt and lean oil.
Cooking technology
To cook the fragrant and nutrient mushroom noodles, you will need a simple set of ingredients, a droplet of patience and some free time. At the initial stage, vegetables should be done. The onions with carrots are cleaned, wash and crushed. Then they are slightly roasted in lean oil. In just a couple of minutes, the champignon plates are laid out in the same frying pan and bring it all until readiness.
Softened vegetables and mushrooms are carefully loaded into a saucepan with salted boiling broth. Egg noodles are covered there. All this is boiled no longer than five minutes and remove from the burner. Before serving the dish, sprinkled with chopped greens.
Version with dried mushrooms
This dish is preparing for a very simple technology, with which any newcomer can easily cope. Having attached a drip of effort and spending a little time, you will be able to feed all your family. In order to file a mushroom noodles from dried mushrooms on time, you first check if you have everything you need in your home. This time you must attend:
- 2 liters of boiled water.
- Noodles of home cooking.
- 6 dried white mushrooms.
- Celery.
- Patched bulb.
- Middle carrot.
- 4 garlic slices.
- 3 laurel leaves.
- 100 milliliters sour cream.
- Salt teaspoon.
- Black pepper peppers and fresh dill.
Sequencing
Mushrooms are placed in a saucepan filled with salted cold water, and put on the stove. All this is adjusted to a boil and reduce the fire. After that, the mushrooms cautiously catch the pans, cut them with straw and return back. Retained and crushed vegetables are laid there.
As soon as the mushrooms are fully prepared, noodles, black pepper peas and laurel leaves fall asleep. All this is boiled for a few more minutes and remove from the burner. The finished mushroom noodle is spilled in plates, decorated with chopped greens, fill with crushed garlic and sour cream, and then served to the dining table.
Ingredients:
- Dried mushrooms (any: white, brewer, boost, shiitake) - handful,
- Noodles - 200 grams,
- Bulb - 1 small,
- Carrot - half of the middle,
- Vegetable frying oil - 1-2 tablespoons,
- Salt and pepper to taste
- Bay leaf - 1 piece
- Water - 1.5 liters.
How to cook mushroom noodles from dry mushrooms
1. Dried mushrooms need to soak in warm water for 1 hour. Some use then this water for soup, somehow turning it out to get rid of garbage and sand falling out of mushrooms. But I pull the water ruthlessly. I wash mushrooms, pour them with clean water and let it stand another half an hour.
2. Put mushrooms in a saucepan, fill with 1.5 liters of water. We bring to a boil, bring heating to the middle and cook for 10 minutes.
3. Preparing a simple grip. Onions, mine, clean from husk and chop smooth cubes. Carrot clean, mine and three on a large grater. We lay out vegetables on a heated frying pan, water with vegetable oil. Fry on a small fire for 5-7 minutes, stirring regularly.
4. I put the finished roaster in a saucepan with soup. I bring to a boil. We lay out dry noodles in the soup. You can take a sketchka, and thin noodles, spaghetti, and pasta, and a thick noodle, like me.
5. Cook 10 minutes until noodle is ready.
6. Turn off the heating, put a laurel in soup, salt to taste, sprinkle with pepper (I use a mixture of multi-colored peppers, which are sold in a glass mill, it's not cheap, but I have alone for a whole year - I made 4 full of milling mills on the sauce In the end, the soup turned out to be a sharp).
7. We close the soup with a lid and let it brew at least 10 minutes.
That's all. Mushroom noodles is ready. Enjoy!
Sometimes I want to cook something lunch for lunch, but at the same time satisfying and tasty. We bring to your attention a very interesting and simple dish - mushroom noodles, or. This soup is preparing very simple, but everyone will like it without exception.
Mushroom noodles from champignons
Ingredients:
- flour - 300 g;
- water - 0.5 tbsp.;
- egg - 1 pc.;
- fresh champignons - 500 g;
- onion onion - 1 pc.;
- salt, mushroom seasoning - to taste;
- vegetable oil - for frying.
Cooking
How to cook a mushroom noodle? Egg broke into a bowl and mix with cold boiled water. The flour is sifted into a deep bowl, we make a small deepening on top and gradually pour egg water, kneading rather steep and homogeneous dough. Then we divide it into 2 equal parts and roll in thin layers. Let the test slightly dry and cut a thin straw. Fresh champignons clean, mine, crushing the plates, and fry up to half-prepared on vegetable oil. We pour water into a saucepan, heating it to a boil, put mushrooms, seasoning and cook for 10 minutes. Next, throw the noodles and cook, periodically stirring, on weak heat until complete readiness. Spill soup in deep plates and sprinkled with chopped greens. That's all, the mushroom noodle from fresh mushrooms is ready!
Ingredients:
Cooking
For the preparation of a mushroom noodle from frozen mushrooms, drunk mushrooms in salted water, removed from the broth, finely cut, and the broth is filtering. Onions on the cut and carrot cut straw, fry until golden colors on the butter, and then add to boiling broth. I boost noodles separately, we rinse in cold water and enter into soup. We add mushrooms, fresh greens, spices, bring to a boil and cook a few minutes with a closed cap.
The mushroom noodle with chicken is a very tasty first dish, suitable for a warm family dinner, when all households are going at one table. They will definitely like, even ask additives. Try cooking, you will not regret! Record the recipe for a mushroom noodle with chicken and vegetables!
Ingredients:
- chicken meat - 1 kg;
- champignons - 200 gr.;
- onions on (medium) - 2 heads.;
- carrots - 2 pcs.;
- celery - Cherry;
- parsley root - 1-2 pieces;
- dill, parsley - a small beam;
- mine oil - 3-4 t. l;
- pepper peas - 5-10 gr.;
- pepper fragrant ground - 5 gr.;
- salt to taste.
- for noodles: Wheat flour - 300 gr.;
- egg chicken - 1 pc.;
- salt - 1 tsp.
How to cook noodles with mushrooms and chicken:
Cooking chicken broth for mushroom noodle
The meat of chicken was washed under running water, put in a small pan, pour with filtered water and put on fire. Bring to a boil, liquid to merge, pour fresh and boil again. Make a quieter fire and cook until readiness.
One bulb and carrots clean from all extra, finely cut or rub on the grater. Celery and parsley root rub on a large grater. All treated vegetables together with peas are sent to boiling meat broth. By readiness, chicken broth strain, and chicken meat cut into small pieces.
Preparing vegetable refueling for chicken noodle with mushrooms
The rest of the onions with carrots clean, cut into medium cubes. Champignons wipe with a napkin and cut into thin plates.
For cooking noodles, you can use any mushrooms. Very fragrant is a noodle with white mushrooms. And if there is no fresh, then you can cook the mushroom noodles from frozen mushrooms or dried. Will be very tasty!
The frying pan with a small amount of lean oil is well warm up, throw onions, slightly reduce the temperature of the frying and cook for about 5 minutes. Then put the carrots and fry as much as much.
Finished vegetables shifting on a plate, pour a little oil into the pan and laying mushroom plates. Fry no more than 10 minutes. Add onions with carrots, put out a little and shifted into the meat broth. The latter put on the stove, turning on a weak fire.
Preparing homemade noodles for soup
To prepare a real homemade noodle for a soup of the house, you need to connect the pre-sifted flour with salt, fold the "slide", in the middle to make a deepening. Pour egg there and pour a bit of purified water. Knead the dough. Clean a clean towel, let it stand half an hour.
The dough for homemade noodles is well rolled, cut into strips, 5 cm long. Decompose on the kitchen table, let die. Cut the water, salt, pour a home product and peck no more than 3 minutes. Shuffle on the colander.
Green is thoroughly rinsed under water, grind. Homemade noodles along with chicken sliced \u200b\u200bchicken and fried vegetables to meat broth, bring mushroom soup to boiling and pecking so minutes 3. Before serving in a mushroom noodle with chicken, add greens, pepper and salt at its discretion.
Now you know that the recipe for the mushroom noodle with chicken is completely simple and easy to prepare. Prepare your home this delicious hearty soup.
Watch the video: Mushroom noodles of frozen mushrooms in a slow cooker in 30 minutes
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Cooked on chicken broth, mushroom noodles made of frozen mushrooms and champignons as tasty as easy to prepare. Even a beginner hostess
What I like this soup is the availability of ingredients and the ability to prepare it at first. Always keep frozen mushrooms and pasta in stock, so the mushroom soup is a frequent guest on my desk.
Sometimes I cook this dish on chicken broth, so it turns out to achieve a more rich taste. But if it is not, then you cook on the water - a large range of mushrooms allows you to make a tasty and fragrant noodles without using meat broth.
for 5 servings of 500 gr
Frozen and Fresh Mushroom Noodles
- 1.8 liter chicken broth (in the post - water);
- 150 grams Fresh champignons;
- 150 grams are frozen;
- 150 grams mushrooms mushrooms;
- handful of pasta;
- 50 grams of the reptile bow (one small head);
- 50 g of carrots (half of a small carrot);
- sunflower oil;
- salt;
- ground black pepper.
How to cook mushroom soup with vermicelli
First you need to prepare champignons, oysteries and frozen mushrooms for noodles:
- Frozen, throw in boiling water and cook after boiling for about 7 minutes. Mushrooms do not pre-defrost. Raughty woven rinse under cold water.
- The champignons make a good cleaner from the ground with a napkin, with severe pollution, carefully wash. Cut every mushroom along 4 plates. To pour a teaspoon of vegetable oil to a heated frying pan. Shake champignon plates in one layer. Fry mushrooms to a golden crust first on one side, turning over, on the other.
- Wester cleaned from pollution, cut into thin stripes.
To bring the broth to a boil and omit into it in turn of the oyster, boiled whale and roasted champignons. Cook on small heat for about five minutes, then fall asleep in soup with vermicelline mushrooms, add salt and ground pepper.
Do you want a mushroom noodle from frozen mushrooms a rich taste? Use dried white powder (grind in a coffee grinder or in another way). A teaspoon of such seasoning, added with champignons to make soup more fragrant.
In a small amount of oil, a carrot is chicken and grated in a small grater. If you do not know how much to fry a soup to soup - then focus on the carrot. As soon as it becomes soft and starts to change the color, staining the oil - it means that the Passerovka is ready.
Roasted vegetables put into the saucepan to the rest of the products, and continue to cook until the vermicelli is ready (7-10 minutes, depending on the quantity). Even if it seems to you that pasta are damp, I still recommend removing the saucepan from the fire. The cooking process continues to go for some time and the noodles will reach ready for proof.
At the end of the preparation, try a dish on salt and spices, if necessary, adjust the taste. Turn off the fire and leave a saucepan with a soup in at least 10 minutes - a mushroom noodle from frozen mushrooms before feeding should stand to improve the taste of dishes.
Bonus! Recipe for mushroom soup (with potatoes) from Ilya Laberson.
The mucus with champignons and vermicelline is a fragrant, very tasty and saturated first dish, which is preparing quite easily and from the most affordable and inexpensive ingredients. In order to prepare a delicious and satisfying mushroom soup with a vermicelline, you will need a minimum amount of time and ingredients. Champignons are considered the most delicious and fragrant mushrooms, from which you can easily prepare a lot of delicious dishes, but all the soups are especially popular. Mushrooms for soup Choose the freshest, with a snow-white hat and a pinkish tinge on the bottom of the mushroom.
This recipe is universal in that according to it, the nutritious soup can be prepared yearly, as champignons are always sold in large supermarkets or in the markets.
Taste info Hot soups / mushroom soup / vermicelline soup
Ingredients
- Water - 4 l;
- Potatoes - 70 g;
- Vermichel - 150 g;
- Carrots - 140 g;
- Onion - 180 g;
- Champignons - 300 g;
- Vegetable oil - 30 g;
- Greens - 1 beam;
- Salt cook;
- Ground black pepper;
- Bay leaf - 2 pcs.
How to prepare mushroom soup from champignon with vermicelline
In the saucepan of suitable size, pour cold water and send on a strong fire. Bring to a boil. Meanwhile, while water drops, prepare champignons. They need to rinse well from the existing pollution and dust. Then spread the washed mushrooms on the tissue napkin - it is necessary so that it absorbs all excess liquid. Cut the end of the mushroom legs. Skin with caps can be removed, and you can leave. Cut the mushrooms with thin plates together with the legs. Then lower the mushroom plates into the boiled water and boil for 20-25 minutes from the moment of boiling.
The boiled champignons remove from the broth using the noise, and place in a separate bowl. Potatoes clean from the peel, rinse, cut into small cubes. Lower in mushroom broth. Boil 10-15 minutes, after boiling, until soft pieces.
Clean the corner of carrots, soda it on a large grater. Clean the bulb and get small. In the pan, heals sunflower oil. Add carrots and onions. Pass the vegetables on medium heat until soft, approximately 5-7 minutes, interfering with their spatula.
Add boiled champignons to fried vegetables, mix and fry for another 3-5 minutes.
When the potatoes reaches the stage of semi-prepared, enter vermichel to broth. Mix and boil until the ingredients are ready.
At the end of the cooking, enter the mushroom grip in the soup. Stir and bring to a boil. Strip another 8-10 minutes on a small fire.
Add salt, ground pepper, bay leaf and chopped greens.
Mix and pursue 1-2 minutes after boiling. After disconnect the fire and give the soup to breed 5-10 minutes.
Mushroom soup from champignons with vermicelli ready. Serve it to the table with fresh bread, sour cream and spicy herbs. Bon Appetit!
