Mushroom soup with vermicelli

Name: Mushroom soup with vermicelli
Total time: 50 min
Yield: 5
Cuisine: Russian
Ingredients: Champignons - 200 g; Vermicelli - 100 g; Potatoes - 240 g; Carrots - 100 g; Onions - 80 g; Dill - 20 g; Vegetable oil - 20 g; Bay leaf - 2 g; Water - 3000 g

Cookinero 26 Mar 2025

8140

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

Can I use a different type of mushroom instead of champignons?

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.

How long can I store mushroom soup with vermicelli in the fridge?

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.

Can I make this soup gluten-free?

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.

How can I make this soup creamier?

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.

Can I freeze this soup?

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.

What can I use instead of vermicelli?

Try orzo, thin egg noodles, or even quinoa for a different texture. Adjust cooking times based on the substitute you choose.

How can I add more protein to this soup?

Stir in cooked chicken, tofu, or white beans during the last few minutes of cooking. For a heartier meal, top with a poached egg.

Why fry the vermicelli before adding it to the soup?

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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Mushroom soup with vermicelli

How to cook Mushroom soup with vermicelli

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

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