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Mushroom soup with vermicelli
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
Pour clean water into a saucepan and put it on the stove to heat up. Meanwhile, prepare the vegetables.
Step 2
Cut the onion into half rings.
Step 3
Grate the carrots on a coarse grater.
Step 4
Cut the potatoes into 1 cm cubes.
Step 5
Cut the champignons into large segments or quarters.
Step 6
Chop the dill.
Step 7
When the water boils, add the chopped potatoes to the pan.
Step 8
Heat a frying pan and fry the onions in vegetable oil for about 3 minutes.
Step 9
Add carrots to the onion and fry for another 3 minutes. Set aside the overcooked ones for now.
Step 10
Fry the mushrooms in vegetable oil.
Step 11
When the potatoes are half cooked, add the fried onions, carrots and mushrooms to the pan.
Step 12
Add peppercorns, bay leaf and salt to taste to the soup.
Step 13
Fry the vermicelli in a dry frying pan until golden brown and add to the soup.
Step 14
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
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
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