Soup with Champignons and Noodles
by Editorial Staff
An excellent and easy-to-cook homemade soup made from a successful set of ingredients: potatoes, champignons, and fine vermicelli! The dish turns out to be very light, hearty, and tasty!
Ingredients
- Champignons – 300 g
- Small vermicelli – 35 g
- Potatoes – 240 g
- Carrots – 50 g
- Onions – 70 g
- Vegetable oil – 1-2 tbsp
- Salt – 1 teaspoon (no slide)
- Ground black pepper – on the tip of a knife
- Fresh dill – 7 g
- Bay leaf – 1 pc.
- Water – 1.5 l
Directions
- Prepare the food you need.
- Peel and cut the potatoes into small pieces.
- Place the chopped potatoes in a saucepan, add water and bring to a boil. Cook over low heat for 15 minutes. The potatoes should be completely cooked.
- Peel and grate the carrots.
Peel the onion and cut it into small cubes. - Rinse the mushrooms and cut them into slices.
- Heat vegetable oil in a skillet and add chopped onions and carrots. Stir, fry over medium heat for 2-3 minutes.
- Add the chopped mushrooms to the skillet. Stir in and fry for another 4-5 minutes.
- Add mushroom frying to the saucepan. Pour in noodles, salt, black pepper, and bay leaves. Stir to keep the vermicelli from sticking together. Bring the soup to a boil, simmer for 3-4 minutes and remove from heat.
- Soup with champignons and noodles is ready! The dish can be served immediately after preparation.
Top up each serving with finely chopped fresh dill.
Bon Appetit!
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