Mushroom soup with vermicelli

Cookinero 26 March 2025

Aromatic mushroom soup is a classic of home cooking. It is filling, nutritious and at the same time low-fat and light. Champignons, oyster mushrooms, porcini and other forest mushrooms, including frozen and dried ones, are suitable for the soup. The ingredients in this recipe are simple and affordable, and the preparation is easy and quick. Not a soup, but a magic wand.

How to cook Mushroom soup with vermicelli

Step 1

Mushroom soup with vermicelli

Pour clean water into a saucepan and put it on the stove to heat up. Meanwhile, prepare the vegetables.

Step 2

Mushroom soup with vermicelli

Cut the onion into half rings.

Step 3

Mushroom soup with vermicelli

Grate the carrots on a coarse grater.

Step 4

Mushroom soup with vermicelli

Cut the potatoes into 1 cm cubes.

Step 5

Mushroom soup with vermicelli

Cut the champignons into large segments or quarters.

Step 6

Mushroom soup with vermicelli

Chop the dill.

Step 7

Mushroom soup with vermicelli

When the water boils, add the chopped potatoes to the pan.

Step 8

Mushroom soup with vermicelli

Heat a frying pan and fry the onions in vegetable oil for about 3 minutes.

Step 9

Mushroom soup with vermicelli

Add carrots to the onion and fry for another 3 minutes. Set aside the overcooked ones for now.

Step 10

Mushroom soup with vermicelli

Fry the mushrooms in vegetable oil.

Step 11

Mushroom soup with vermicelli

When the potatoes are half cooked, add the fried onions, carrots and mushrooms to the pan.

Step 12

Mushroom soup with vermicelli

Add peppercorns, bay leaf and salt to taste to the soup.

Step 13

Mushroom soup with vermicelli

Fry the vermicelli in a dry frying pan until golden brown and add to the soup.

Step 14

Mushroom soup with vermicelli

When the vegetables and vermicelli are done, bring the soup to taste, adding more salt if needed. Add chopped dill to the pan and remove the soup from the heat.

Step 15

Mushroom soup with vermicelli

Let the soup sit for about 20-30 minutes. Serve it with fresh wheat bread or croutons.

Mushroom soup with vermicelli - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, shiitake, or button mushrooms for different flavors. Avoid very delicate mushrooms as they may break down too much in the soup.
Store the soup in an airtight container in the fridge for up to 3-4 days. The vermicelli may absorb more liquid over time, so add a splash of water or broth when reheating.
Yes! Use gluten-free vermicelli or rice noodles, and ensure all other ingredients (like broth or spices) are certified gluten-free. The rest of the recipe is naturally gluten-free.
For a richer texture, stir in a splash of heavy cream or coconut milk at the end, or blend a portion of the soup and mix it back in before adding the vermicelli.
Freeze the soup without the vermicelli, as noodles can become mushy when thawed. Cook fresh vermicelli when reheating. Frozen soup keeps for up to 3 months.
Try orzo, thin egg noodles, or even quinoa for a different texture. Adjust cooking times based on the substitute you choose.
Stir in cooked chicken, tofu, or white beans during the last few minutes of cooking. For a heartier meal, top with a poached egg.
Frying vermicelli enhances its nutty flavor and helps it hold up better in the soup without becoming overly soft. Skip this step if you prefer a milder taste.

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