Mushroom noodle soup is a very tasty and filling dish that is ideal for a family dinner. It is prepared in lean or meat broth with the addition of all kinds of vegetables. Today's publication will discuss the most interesting recipes for such soups.
Chicken option
Using the method described below, you can relatively quickly cook a flavorful and moderately nutritious lunch. Of course, to make homemade mushroom noodles, you will have to spend a certain amount of time and put in some effort. But the result obtained will exceed even the wildest expectations. First of all, make sure you have on hand:
- 200 grams of fresh porcini mushrooms.
- A pair of medium onions.
- Gutted chicken carcass weighing about 1.5 kilograms.
- A couple of small carrots.
- Parsley root.
- A couple of celery stalks.
- 3 tablespoons ghee.
- A small bunch of dill and parsley.
- A teaspoon of pepper mixture.
- Salt and spices.
All this will be needed to prepare the broth in which the mushroom noodles will be cooked. Since in this case it is assumed that you will be using homemade and not store-bought pasta, you will additionally need:
- A couple of glasses of flour.
- A small chicken egg.
- A couple of yolks.
- Salt.
Process description
At the initial stage, you should start preparing the broth. To do this, put gutted chicken, celery, parsley root, one carrot and one onion into a saucepan. All this is seasoned with a mixture of peppers, poured with 2.5 liters of cold water, sent to the stove and cooked until tender. The resulting broth is filtered, the meat is separated from the bones and cut into small pieces.
Immediately after this you can do the noodles. Sifted and lightly salted flour is poured onto the table in a heap. Make a small depression in the center and crack an egg into it. The yolks and a little water are also sent there. Mix everything well. The resulting elastic dough is left for half an hour. After thirty minutes, it is rolled out into a thin layer, cut into strips, dried and boiled in a separate pan filled with salted boiling water. The finished noodles are drained in a colander and then immersed in chicken broth with mushrooms and vegetables. All this is seasoned with chopped herbs and served for lunch.
Option with champignons
This soup cooks much faster than the previous one, but it turns out no less tasty. To feed your family mushroom noodles from champignons, stock up on all the necessary ingredients in advance. In this situation you will need:
- 150 grams of fresh champignons.
- 2 liters of prepared chicken broth.
- 80 grams of egg noodles.
- Onion.
- A small carrot.
- Parsley, salt and vegetable oil.
Cooking technology
To cook flavorful and nutritious mushroom noodles, you will need a simple set of ingredients, a little patience and a little free time. At the initial stage, you should focus on vegetables. Onions and carrots are peeled, washed and chopped. Then they are lightly fried in vegetable oil. Just a couple of minutes later, put the champignon slices into the same frying pan and bring it all to readiness.
Softened vegetables and mushrooms are carefully loaded into a pan with salted boiling broth. Egg noodles are also added there. All this is cooked for no longer than five minutes and removed from the burner. Before serving, sprinkle the dish with chopped herbs.
Option with dried mushrooms
This dish is prepared using a very simple technology that any beginner can easily handle. With a little effort and a little time, you can feed your entire family well. To serve dried mushroom noodles for dinner on time, first double-check that you have everything you need at home. This time you should have at hand:
- 2 liters of boiled water.
- Homemade noodles.
- 6 dried porcini mushrooms.
- Celery.
- Onion.
- Medium carrot.
- 4 cloves of garlic.
- 3 bay leaves.
- 100 milliliters of sour cream.
- A teaspoon of salt.
- Black peppercorns and fresh dill.
Sequencing
The mushrooms are placed in a pan filled with salty cold water and placed on the stove. Bring all this to a boil and reduce the heat. After this, the mushrooms are carefully caught from the pan, cut into strips and returned back. Peeled and chopped vegetables are also placed there.
Once the mushrooms are completely cooked, add noodles, black peppercorns and bay leaves. Cook all this for a few more minutes and remove from the burner. The finished mushroom noodles are poured into plates, decorated with chopped herbs, seasoned with crushed garlic and sour cream, and then served to the dinner table.
Many people think of "mushroom noodles" as boring pasta with a meager amount of mushrooms and don't even bother to cook it. Meanwhile, this is the name of an aromatic, rich and very tasty soup, which contains mushrooms in large quantities. There are a huge variety of recipes for its preparation - from the simplest to the very intricate, from the familiar to the exotic. Even an esthete and gourmet will surely find among this abundance of noodles that will completely satisfy his needs. Or you can develop your own recipe, if you can harmoniously supplement the basic one with unexpected (but compatible!) components.
homemade noodles
Without a doubt, the dish will turn out delicious with store-bought pasta. Moreover, some recipes require the use of a certain type of product. But if you want to make country-style soup, it’s better to do it yourself, as the noodles taste better with the homemade variety. Moreover, it is quite easy to do. One and a half glasses of flour are sifted onto a board, and a crater is made in the slide. Beat two tablespoons of butter well with three times the volume of slightly heated water, add some salt and pour in parts into the well. The dough is kneaded with constant addition of flour (about the same amount will be used as was originally taken). The dough should be extremely stiff so that it is difficult to roll. It is rolled out into the thinnest possible layer and cut into very narrow strips. They are sprinkled with flour so that they do not stick together, stacked and cut into sized, short pieces. Once dried, they can be stored in a bag in the freezer indefinitely. The noodles you made yourself will be much tastier than the ones you bought.
Just two ingredients
Even if you do not use the long list of ingredients, you will get amazing mushroom noodles. True, boletus mushrooms are most suitable for this purpose. For a couple of liters of water you need to take at least a third of a kilogram, or better yet, more. A steep, rich broth is cooked from the mushrooms, they are removed, and noodles (about a glass) are put in their place. After boiling, the soup is salted and seasoned with melted butter; the mushrooms are cut (the size of the pieces depends on your tastes) and returned to their place. The finished mushroom noodles are poured into plates - ready to eat! For flavor, you can sprinkle your portion with fresh herbs, and to expand the flavor range, add a spoonful of sour cream.
Tomato and mushroom soup
Those who wish can complicate the previous recipe, bringing its composition closer to more familiar soups. A rich broth is again made from half a kilo of any mushrooms; While it reaches condition, a fry is prepared from a finely chopped onion and a small grated carrot. When you achieve the desired shade, add mashed tomato, previously removed from the skin, and simmer a little under the lid. When mushroom noodles made from fresh mushrooms are almost ready, fry them, and a couple of minutes before they are ready, add bay leaves and herbs. You can also use potatoes in this recipe, although many cooks believe that they kill the unique mushroom aromas and taste.
Chinese mushroom noodles
Chinese cuisine has consistently enjoyed success over the past decades. Many housewives often and willingly use her recipes in everyday life. Surely they will also like mushroom noodles prepared according to the culinary canons of the Middle Kingdom. For the dish, strong chicken broth is pre-cooked and strained. You will need about one and a half liters of it. When it is ready, garlic (3-4 cloves) is grated into it and a small ginger root is finely crumbled. With these additions, the broth simmers quietly for about a quarter of an hour. Separately, thin rice noodles and half a kilogram of champignon slices are cooked. The hot broth is combined with both, plus a tablespoon of soy sauce, lemon juice and sesame oil. Chopped cilantro serves as a green seasoning.
with mushrooms
Mushroom noodles based on... canned mackerel are very interesting. A jar of fish in its own juice or oil is kneaded with a fork, filled with water with the addition of salt, bay and pepper and boiled slowly for about ten minutes. The chopped onion is sautéed until golden brown, and wild mushrooms are fried at the same time (honey mushrooms are considered the best, but any others will do). The following are simultaneously introduced into the broth: roasted, fresh carrots cut into strips, 3-4 diced potatoes, and after the next boil - mushrooms. The soup should boil again; The noodles are poured in last. Once it’s cooked, you can call it to the table. Just don’t forget to sprinkle the first dish with herbs. And one more note: if all other varieties of mushroom noodles are successfully combined with sour cream, then it is better not to add it to this one.
Sometimes you really want to cook something light 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 very simple to prepare, but everyone will like it without exception.
Mushroom champignon noodles
Ingredients:
- flour – 300 g;
- water – 0.5 tbsp.;
- egg – 1 pc.;
- fresh champignons – 500 g;
- onion – 1 pc.;
- salt, mushroom seasoning - to taste;
- vegetable oil - for frying.
Preparation
How to cook mushroom noodles? Break the egg into a bowl and mix with cold boiled water. Sift the flour into a deep bowl, make a small depression on top and gradually pour in the egg water, kneading a fairly stiff and homogeneous dough. Then we divide it into 2 equal parts and roll it into thin layers. Let the dough dry slightly and cut into thin strips. We clean, wash, chop fresh champignons into slices and fry until half cooked in vegetable oil. Pour water into a saucepan, heat it to a boil, add mushrooms, seasoning and cook for 10 minutes. Next, add the noodles and cook, stirring occasionally, over low heat until fully cooked. Pour the soup into deep bowls and sprinkle with chopped herbs. That's it, mushroom noodles made from fresh mushrooms are ready!
Ingredients:
Preparation
To prepare mushroom noodles from frozen mushrooms, boil the mushrooms in salted water, remove from the broth, chop finely, and strain the broth. Cut the onions and carrots into strips, fry in butter until golden brown, and then add to the boiling broth. Boil the noodles separately, rinse in cold water and add to the soup. Add mushrooms, fresh herbs, spices, bring to a boil and cook the soup for several minutes with the lid closed.
Noodles are one of the favorite dishes of Russian cuisine, but its analogues can be found in other cuisines of the world, in particular in Italian. It was the inhabitants of Italy who elevated pasta, and this is what they call any pasta and noodles, including, to the rank of a cult.
Noodles for all occasions
You can cook noodles with meat, mushrooms, and vegetables. Delicious and nutritious soups and main courses are prepared with it. The main ingredient of these dishes is noodles; you can cook it yourself or buy it ready-made in the store.
The best noodles are made from durum flour; they do not boil over and do not harm your figure. It should be cooked over high heat, lowering it into boiling water, to which salt has been added, as well as a spoonful of vegetable oil. When cooking, you need to make sure that the product does not boil over, otherwise it will ruin the taste and appearance of the dish.
There are many recipes for preparing such a dish as noodles with mushrooms. You can experiment and find the best option that will complement your daily menu.
Delicious soup recipe
Mushroom noodle soup is an easy first course that can be prepared very quickly, yet it has a delicate taste and is quite nutritious.
Mushrooms contain a large amount of protein, so they can replace meat for vegetarians or for those who are fasting.
- Champignons – 250 g
- Water – 2 l.
- Noodles – 100 g.
- Potatoes – 2-3 pcs.
- Onion – 1 pc.
- Spices to taste
- Vegetable oil
- Any dish with mushrooms begins with preparation. It is necessary to thoroughly remove debris and contaminants and rinse each mushroom under running water. You should not pre-soak the mushrooms, as they will become saturated with water and lose their taste. Set aside three to four mushrooms for frying, and cut the rest into pieces.
- Pour water into a saucepan, add potato cubes and mushrooms there, and boil. Skim off any foam that rises. Then add salt and leave to simmer for 20 minutes.
- Heat oil in a frying pan and fry chopped onion in it. Add the mushrooms and fry over low heat for about 20 minutes. At the end, season with dried herbs and your favorite spices so that the mushrooms are stewed in this mixture.
- Place the fried mushrooms into the boiling potato-mushroom broth and bring to a boil again.
- Add noodles and cook for about 5 minutes.
Noodles with mushrooms, the recipe for which is described above, must be infused a little so that the taste becomes rich. 20 minutes is enough and you are ready to serve.
This light soup will brighten up any lunch and will appeal to both children and adults. Due to its low calorie content, it can be eaten both during fasting and during a strict diet. It will also go great on a hot summer day when you want light food.
The recipe calls for fresh champignons, but you can also use other mushrooms. Mushroom noodles made from frozen mushrooms will be just as tasty as those made from fresh ones, you just need to defrost the packaging first.
You can add carrots and bell peppers to the recipe, and before serving, sprinkle the soup in bowls with fresh herbs and season with thick sour cream.
Chicken noodle recipe
Homemade noodles according to the traditional recipe are cooked in chicken broth, but if you add mushrooms to it, you get an exquisite chicken soup with mushrooms and noodles, worthy of a royal table.
Its secret is in the special way the noodles are made.
- Chicken meat - about 1 kg.
- Spices
- Carrots - 1 pc.
- Onion – 1 pc.
- Fresh mushrooms – 200 g.
- Sunflower oil and butter for frying
Noodle dough
- Water – 1/3 tbsp.
- Vodka – 1 tbsp.
- Egg – 1 pc.
- Flour - about 1 tbsp.
- Let the chicken broth simmer, pouring 3 liters of water over the chicken carcass. When cooking, you need to skim off the floating foam or strain the broth when the meat boils. Add salt, pepper and bay leaf to taste. Boil for another 40 minutes until done. Remove the meat and cut into pieces.
- Prepare the noodles. Beat the egg with salt, vodka and water, and then, adding flour, knead the dough. It should be quite elastic. It needs to be thoroughly rinsed and left to rest for half an hour, covered with a towel to prevent it from becoming windy. As mentioned, this recipe is unusual, and here's why. Roll out the dough into thin flat cakes according to the diameter of the frying pan and lightly dry them in a frying pan heated over low heat for literally half a minute on each side. Do not allow the plates to burn under any circumstances. Cut the dried tortillas into noodle ribbons. The indicated amount is enough for 3 preparations of chicken noodles with mushrooms according to this recipe. What is left should be left to dry on a clean towel and put into a fabric bag until the next preparation.
- In a frying pan in a mixture of vegetable and butter, fry onions and carrots, as well as chopped mushrooms.
- Pour noodles into the prepared boiling broth, and after 5 minutes add the frying, chicken pieces and spices. Wait until it boils and turn it off. Let the dish brew and serve. You can season with sour cream and herbs or sprinkle with Parmesan.
The recipe does not include potatoes, but you can add them if desired. Mushroom noodles made from dried mushrooms are prepared according to the same recipe. Just first you need to prepare the mushrooms by filling them with water for half an hour to swell. 30 g of dry raw materials is enough. Before frying, you need to squeeze them a little and cut them into pieces. Pour mushroom water into the broth to make the taste richer. Mushroom noodles made from dry mushrooms, the recipe for which is described above, will be just as tasty as those made from fresh ones.
Noodles with dried mushrooms
Dried mushrooms retain the aroma, nutritional value and taste of mushrooms and can be used to prepare various dishes, such as using mushrooms in mushroom noodles. The description is given below. In this case, forest mushrooms are used, but you can replace them with any other available mushrooms.
- Dried mushrooms – 40 g.
- Potatoes - 3-4 pcs.
- Water – 2 l.
- Carrots – 1 pc.
- Noodles – 100 g.
- Spices and olives - optional.
You can add not only noodles to this soup, but also any pasta, as well as cereals. To increase calorie content, it can be cooked in meat broth. This soup will be relevant in winter, summer, Lent, and holidays.
- Dried mushrooms must first be thoroughly washed to remove dust and dirt. Pour boiling water over it. Leave for a couple of hours so that the dried mushrooms swell and soften. Then cut into pieces of the desired size.
- Pour water into the pan, add mushrooms, pour out the water in which they were soaked. Boil. If foam rises, remove it. They will cook for about an hour until they are ready.
- Add potato cubes and cook over low heat.
- Chop the onion and carrot and fry in oil in a frying pan. Place in soup.
- Place noodles in the soup, boil for three minutes and turn off.
- For a piquant taste, you can put olives on plates.
This soup is good with sour cream, as are other mushroom dishes. You can also add crushed garlic and herbs.
Noodles as a second course
Noodles are tasty not only in soups, but also in main courses. If you cook them with different sauces, you can surprise your household with a new option every time. Noodles with mushrooms in creamy sauce are a homemade version of an Italian lunch.
- Noodles or any pasta – 400 g.
- Champignons or other mushrooms – 300 g.
- Cream – 1 tbsp.
- Onion – 1 pc.
- Oil
- Garlic – 3 cloves.
The preparation is simple, and the result is amazing.
- Heat oil in a frying pan. Ideally, you need to mix olive and sunflower. Lightly fry the peeled garlic cloves in it until the oil acquires its aroma. After frying, remove the cloves that have served their purpose and throw them away. Add chopped mushrooms to the oil and fry until the moisture evaporates. Then add the onion and continue cooking, pour in the cream and add spices. Leave on the fire for 10 minutes. This sauce should not be very thick. If necessary, can be diluted with water.
- Boil water, add salt and a couple of tablespoons of vegetable oil. Add noodles and cook until done. The inside of the noodles should be slightly damp, this is the so-called al dente state that Italians prefer. Drain the water and add butter.
Place noodles on a plate and pour hot sauce over them. Garnish with basil leaves and grated Parmesan. The Italian dish is ready.
Chef's Tips
Of course, the best option is homemade noodles. But if it is not possible to knead the dough and cut strips, then you can buy the finished product in the store. Nowadays the range of pasta products is amazing. Different manufacturers offer different types and forms of paste.
Prepare the ingredients, soak the mushrooms in cold water (preferably overnight). Boil the swollen mushrooms.
By the way:
Dried mushrooms can be soaked in salted milk before cooking - they become like fresh ones.Remove the finished mushrooms, cut into pieces and return to the broth.
Slice fresh mushrooms (cutting does not matter, but for aesthetic reasons it is better to cut small mushrooms along a vertical axis so that the shape of the mushroom is preserved when cut). Add mushrooms to mushroom broth, cook over low heat.
By the way:
It is believed that mushroom broth will be more flavorful if you use mushrooms of different sizes. Large ones give the broth flavor and color, and small ones give aroma. The benefits of modern forest mushrooms are, to put it mildly, problematic, but as for champignons, they contain proteins and carbohydrates, many minerals and many vitamins. In addition, champignons have antitumor and antibacterial properties. Optimists claim that regular consumption of these mushrooms can reduce the risk of developing atherosclerosis and lower cholesterol levels. And the pantothenic acid contained in these mushrooms will help relieve fatigue. 
Fry the onion until golden brown. Separately, fry the celery stalks and carrots until lightly browned or translucent.
Mix onions, carrots, celery, simmer for several minutes over low heat. Add fried potatoes and half-circled potatoes to the soup. Cook at low boil. After 10 minutes, add bouillon cubes, vegeta, and noodles.
