Prepare ingredients, soak mushrooms in cold water (preferably for the night). Sculpt mushrooms to boil.
By the way:
Dried mushrooms before cooking can be held in salted milk - they become like fresh.Remove ready-made mushrooms, cut into pieces and returned to broth.
Cut fresh mushrooms (cutting roles does not play, but with aesthetic captivity, small mushrooms are better cut on the vertical axis so that the mushroom shape is stored on the cut). Add mushrooms to mushroom broth, cook with lightweight boiling.
By the way:
It is believed that the mushroom broth will be more fragrant, if you use mushrooms of different sizes. Large attach to broth taste and color, and small - aroma. The benefits of modern forest mushrooms, to put it mildly, is problematic, but as for champignines - they contain proteins and carbohydrates, many mineral substances and a lot of vitamins. In addition, champignons have antitumor and antibacterial properties. Optimists argue that regular use of these fungi can reduce the risk of sick atherosclerosis and lower cholesterol. And pantothenic acid contained in these mushrooms will help to take fatigue. 
Froach onions until golden color. Separately frying celery stalks and carrots to light crust or prosecution.
Mix onions, carrots, celery, offset for a few minutes on a small fire. Add grip and chopped potatoes into soup. Cook with weak boiling. After 10 minutes, add broth cubes, "Vegetu", noodles.
By the way:
In general, the grip is added after the foam is removed from potatoes, but in this case it does not have time to give all his aroma broth. Therefore, I do not shoot them at the same time and foam.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.
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 value). 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.
Mushrooms are a surprisingly delicious and useful product. No wonder they are considered forest meat due to nutritional value and high protein content and other substances necessary for the body. The hostess know many diverse recipes of mushroom dishes - soups, salads. Surely a noodle soup recipe with mushrooms families many since childhood. But no less delicious and second dishes are obtained.
Soup with mushrooms and noodles - a great recipe for those who love lented food. To prepare a fragrant soup, you must first cook the broth. Mushrooms can be used any, including dry.
It will take:
- sheltered raw mushrooms or 150 grams of dried;
- 4 liters of water;
- onions - 1 head;
- root parsley;
- carrot.
For boiling broth:
- Prepare mushrooms. Dry washed under running water and pushed 2 to 3 hours. You can boil and without prior soak, only rinse thoroughly before it. Then the broth is preparing 2 - 2.5 hours.
- Pushed mushrooms are boiled in the same water, where they soaked. Fresh - flooded with cold water. After boiling, add bulb, carrots and parsley. Vegetables are fully laid or pre-cut.
- Broth boiled for about 30 - 40 minutes, from champignons, oyster - no more than 20 minutes.
- After the broth is a little thought, it needs to be strain.
- Vegetables and root can be thrown away.
The finished broth is approximately three liters. It is not necessary to solit it, the salt is added later.
homemade noodles
You can take pasta from the store, but the taste and benefit of homemade noodles is difficult to overestimate.
Ingredients:
- flour - 200 grams;
- 1 egg;
- 1/3 glasses of water;
- a pinch of salt.
For cooking noodles:
- Break egg, add water and salt. Carefully, but thoroughly beat.
- Leisurely pour flour, mix.
- End the dough to a plastic, soft condition.
- Cover and give a break 20 - 25 minutes.
- Divide the mass into small pieces and finely roll over the size of the frying pan.
- In the pan without oil to warm the noodles half a minute on both sides.
- Each of the circles cut into three equal parts, put pieces with a stack and cut across thin stripes.
Take a small volume for soup, the rest of the dry part in the air a few hours. Then put in the container and store until the next cooking soup.
Cook soup
In mushroom soup with noodles, they usually do not put potatoes. If there is a strong desire, you can cook with potatoes chopped into cubes. To put this vegetable in hot broth you need 5 to 7 minutes to all other components.
For cooking soup needed:
- ready broth - 3 liters;
- boiled mushrooms;
- 2 bulbs;
- 1 carrot;
- 100 grams of noodles;
- any oil for frying;
- salt.
This amount of products is designed for 10 - 12 soup plates. The required time for cooking 20 - 25 minutes.
Recipe Stages
- Fry on the oil chopped onions and carrots.
- Broth boiling, add noodles and vegetables. Prepare 7 - 10 minutes.
- For 1 - 2 minutes before the end of the cooking, throw sliced \u200b\u200bboiled mushrooms.
Mushroom soup with noodles ready.
First dish with champignons
You can cook soup with champignons. It is easy to cook it, and the taste will delight and will surprise everyone without exception.
Need:
- 250 grams of champignons;
- 2 potatoes;
- 100 grams of noodles;
- 1 bulb;
- 100 milliliters of vegetable oil;
- salt pepper.
Step-by-step recipe:
- Every champignon is cleaned from the ground, rinse under running water, folded into a colander.
- Cut three champignon large, the rest while postponing.
- Cut potatoes into cubes.
- Fine choke onions and other champignons.
- Potatoes and large cut mushrooms immerse in water and bring to a boil. Salt and prepare on low heat for 20 minutes.
- In the pan frying onions, put finely chopped champignons and stew 20 minutes. In order not to burn, periodically need to be stirred. At the end of the frying everyone salute and add pepper.
- Finished champignons with onions pour into the pan, boil and fall asleep noodles. Turn off.
Mushroom noodles soup is incredibly tasty.
For those who prefer the Asian cuisine, the recipe for chicken noodle with mushrooms is suitable. The traditional soup recipe with mushrooms implies rice noodles, but the product of home cooking is also suitable. Homemade noodles with mushrooms turns out even tastier.
To prepare soup you will need:
- half chicken breast;
- 1 onions;
- 1 carrot;
- a little celery root;
- 2 liters of water;
- homemade noodles;
- handful of dry mushrooms;
- salt, spices, greens - to taste;
- 2 laurels.
Preparation steps:
- Mushrooms soak in hot water.
- Carrots, onions and breasts cut into pieces.
- Chicken breasts fry in a frying pan, add vegetables, a little fry.
- Split mushrooms cut, send to a saucepan with water.
- As soon as the saucepan begins boiling, put vegetables with breast there.
- After 15 minutes, fall asleep noodles.
- Add spices, greens, bay leaf, let boil a few minutes and turn off.
Noodles with chicken and mushrooms is ready. Even tastier is a dish the next day after cooking.
Delicious, satisfying, fragrant, so you can characterize the mushroom noodles soup from dry forest mushrooms. It is preparing easy and simple, and what else is important, quite an economical option.
Prepare all the necessary products for mushroom noodles from dried mushrooms. I have an assorted dried mushrooms, here are white, and boomes, and boosal.
Dried mushrooms rinse, pour warm water and leave for swelling for 2-3 hours.
In a mushroom soup, you can add a shop noodles, and you can cook homemade. While the mushrooms are insist, they will go noodles. I have a lean option and the dough will be without adding eggs. We will prepare 200-250 g of sifted flour, 100 ml of warm water, 1 tsp. Salt and 1 tbsp. vegetable oil.
To knead the dough, knead well, roll into the ball, wrap in the film and remove for 20 minutes to swell the gluten.
Then cut off a small piece from the dough, thinly rolling the rolling pin into the pancake, dry, cut into strips and thin on the noodles.
You can add the finished noodles on a hot pan, then it can be stored in the future. It turns out such a home noodle.
Prepared mushrooms squeeze. You can not pour the mushroom infusion, it can be added to the soup, but I do not do that, on this the infusion of buckwheat porridge, and pour mushrooms with fresh water.
Pour the water in the pan, put the mushrooms and after boiling to cook for 15-20 minutes.
Bow and carrots wash, clean and crushed.
In the pan, heat vegetable oil and passenger onions before transparency, add carrots, fry for another 5 minutes.
Clear potatoes, cut into straw. Potatoes are not a mandatory ingredient, but it turns out tastier with it.
Add potatoes in a saucepan with mushrooms, cook for about 5-7 minutes, then add onions and carrots, salt, bring to a boil, pour noodles and cook until readiness. I add noodles to your taste so that it was neither thick, nor liquid, I added a hassle. Let it be soup.
Finished soup spray mushroom seasoning. If not ready, dry mushrooms to be confused in a mortar and season the soup, the aroma of the mushroom noodle from dried mushrooms will be amazing.
Bon Appetit!
