Mushroom noodle soup
It would seem that it can be more familiar and more boring than soup with vermicelli for lunch. However, if the ingredients of this simple, in general, dish include real forest mushrooms (fresh, dry or frozen), and instead of cheap purchased vermicelli, home-made noodles of your own preparation are used, the result can be completely different.
The best recipes and some tricks that will help a novice housewife serve the perfect mushroom noodle soup with a rich taste and delicate unforgettable aroma, below in the review.
Selection and preparation of ingredients
It is not so difficult to cook the “right” noodle soup with mushrooms if you know some important secrets on choosing the ingredients for the dish.
Noodles prepared on their own based on chicken eggs will be best suited for the dish in question. But for this you need to tinker a bit, and not all housewives are ready for such a feat. There is an easier way out - use ready-made pasta.
But here it is very important not to be greedy: a good soup will never work out of cheap vermicelli. You should always give preference to a product from durum wheat, best of all Italian production.
The shape of the pasta can be different, for example, in the first dishes the fine "spider line" looks great, but for a true noodle soup, you should pay attention to Fettuccine (Fettuccine), which literally translates as "ribbons", Fidellini (Fidellini) or Tagliatelle (Tagliatelle).
Did you know? Tagliatelle pasta is associated with a beautiful legend. It is said that in 1487 the young cook of Lucrezia Borgia was so inspired by her beauty that he specially invented a paste that looks like the long golden curls of his beloved, and handed it to the wedding table in honor of the wedding of Lucretia with Alfonso I d’Este.
Another option is domestic "nests", but only of the highest quality. The soup will turn out very beautiful if you boil the noodles separately from the main dish, bringing to a state al dentewhen the paste remains fairly dense (the cooking time of pasta should be reduced by 1-2 minutes compared to that indicated on the package).
Such noodles can be laid out in plates even when cold, and then pour on top with freshly cooked soup, which will quickly warm pasta, equalizing the temperature of the dish as a whole and, thus, bringing it to a state suitable for immediate use.
Each experienced hostess knows well that the most delicious soups are prepared from wild mushrooms. White, chanterelles, mushrooms, mushrooms, and boletus mushrooms are ideal for this, it is even better to use a mix of several species, and if at least one of them is dried, the dish will turn out to be much more aromatic.
The reality, however, is that forest mushrooms are far from accessible to everyone: places for their collection are becoming less and less, and the price of such goods in the store is very high, so artificially grown champignons or oyster mushrooms are most often used to make mushroom soups. These products are practically devoid of the very taste and aroma for which trophies of "silent hunting" are so appreciated.
Important! Butter for cooking noodle soup is not suitable: in the process of cooking, they release a large amount of mucus into the broth, and the finished dish looks more like jelly than soup.
But here there is a secret. Knowledgeable housewives try to freeze mushrooms intended for cooking soup. After such a procedure, the product loses little nutrients, but, oddly enough, it acquires a tangible mushroom aroma.
And one more tip: the longer the champignons are boiled, the more saturated the broth.
Mushroom soups can be boiled in water (such a dish is called lean) or in broth - preferably chicken or beef. In the latter case, the soup turns out to be more satisfying and high-calorie, but in general both options have the same right to exist.
Did you know? There is a version that the first soup appeared in Ancient Egypt, and thanks to the occasion. Once, a slave stole a chicken carcass at the market and was about to fry it, but, seeing the chase, threw the meat into a pan in a pan in which a decoction of healing roots and herbs was prepared and where the guards would definitely not look for a bird.
Strictly speaking, noodle soup is a transparent broth with a lot of pasta in the form of a wide and long ribbon, seasoned with greens. Other vegetables in this dish are superfluous, so most housewives prefer to add onions, carrots, white root and other aromatic groups in the cooking process, but at the last stages of cooking take them out and discard.
The so-called frying (vegetables stewed in vegetable oil) may be present in mushroom soup with a small amount of vermicelli, but it’s not good for noodle soup. The same goes for potatoes: pasta contains enough carbohydrates, so combining them with high-starchy potatoes is not worth it.
Mushroom Noodle Soup Recipes
There are a lot of recipes for making mushroom noodle soup, and in different cuisines of the world this dish is understood in its own way.
Below are two options for dishes that differ in several parameters at once: the first recipe is a rich and high-calorie meat broth soup with frozen porcini mushrooms and real home-made noodles.
The second uses more “democratic” fresh champignons, this soup is lean, and the noodles in its composition are store-bought.
With frozen mushrooms
4 (2 L) 2-3 hours
beef brisket on the bone or ribs
white mushroom (frozen)
1 middle head
1 bunch (20-30 grams)
ground black pepper
Nutritional value per 100 g:
- Wash and free the meat from the films and tendons (if the beef is not cleaned before cooking, the broth will turn cloudy), put in a pan, pour cold water and bring to a boil.
- Boil the broth for 5 minutes, drain the water, wash the pan and fill it with fresh water. Add salt to taste, add meat, let it boil again.
- Peel the onion and carrots and completely add to the boiling broth, after boiling again, remove the heat to a minimum, cover the pan with a lid and leave to cook for 1–1.5 hours (if the beef was previously frozen, the cooking time is increased to at least 2 hours).
- Knead dough from eggs and flour (do not add water). Tighten the dough with a film and put in the refrigerator for at least 30 minutes to start the fermentation of flour. If you neglect this trick, the dough will roll badly.
- Roll the finished dough on a table dusted with flour to a thickness of 1 mm. Cut into thin ribbons with a sharp knife, hang on the back of a chair on which a kitchen towel was previously hung, and leave to dry for 30–40 minutes.
- Extract vegetables from the broth and add mushrooms. You do not need to defrost them; just rinse them slightly under cold running water. Put bay leaf, cook another 30 minutes.
- Remove meat and mushrooms from the broth. Free the beef from the bone and cut into large pieces, mushrooms, if desired, can be chopped finer.
- Return the meat and mushrooms to the soup, then put the noodles. Cook 5-7 minutes from the moment of boiling.
- Season the finished dish with finely chopped herbs and freshly ground pepper, after boiling, cover, turn off the heat and let the soup brew for at least 30 minutes.
Execution of this recipe is classified as difficult mainly due to the complexity of cooking homemade noodles. But if you use ready-made pasta, preparing a dish is very easy.
With fresh mushrooms
4 (2 L) 1.5 hours
fresh mushrooms (champignons)
1 middle head
egg noodles or "nests"
fresh herbs (dill, parsley, cilantro)
Nutritional value per 100 g
- In boiling salted water, put the whole mushrooms washed and cleaned of dirt. Add bay leaf and peppercorns, let it boil, cover, cook over low heat for an hour.
- Peel the carrots and onions, finely chop and fry them slightly in vegetable oil (carrots should become lighter, onions should be transparent).
- Boil the noodles in a separate pan. A minute before the cooking time indicated on the packaging expires, discard the paste in a colander, let the water drain, transfer the noodles into a separate container, add a few drops of vegetable oil and mix well so that the paste does not stick.
- Remove mushrooms from the pan, put passivated vegetables in their place.
- Cut the mushrooms into slices and fry in vegetable oil until golden brown, then transfer to a saucepan with soup.
- Remove the soup from the heat, cover, let it brew for 10 minutes.
- Arrange noodles on plates, pour hot soup, sprinkle with finely chopped herbs.
Mushroom noodle soup is hearty, tasty and, in general, uncomplicated. Such a dish can fit equally well in the diet or baby food program, as well as in the diet of a person engaged in heavy physical labor.
You just need to know the basic principles that can significantly change the calorie content and energy value of the product, as well as some secrets that can always provide a different, but always worthy culinary result.