How to cook mushroom soup with champignons and vermicelli, a simple step-by-step recipe with photos

How to cook soup with champignons and vermicelli

Like any other recipe, preparing mushroom soup from champignons with vermicelli has its secrets. High-quality products provide unsurpassed taste and amazing aroma of the finished dish. Champignons must be selected young, cut no more than 2-3 days ago if stored indoors. Champignons can be stored in the refrigerator for no more than a week.

Chicken breast on the bone, wings, and legs are perfect for the broth. It should be borne in mind that in the last two cases the broth will be fattier and richer. Chilled meat should be selected carefully, checking the slaughter date and expiration dates. Frozen breasts must be prepared first. Scorch the skin over a fire or pull out the remaining feathers and hairs. Rinse and dry with paper towels. Then cut the pulp into cubes or cubes. The broth on the bones is more tasty and rich, so the bones also go into the pan. They must be removed subsequently.

Place the prepared chicken in an enamel or glass bowl, add cold water and set on fire. Boil, reduce heat to minimum so that the water bubbles only slightly and cook, skimming off the foam, for 1-2 hours, depending on the age and type of bird. An old rooster or hen requires a long cooking time, but a broiler chicken with tender meat requires minimal cooking. The readiness of the meat can be determined by cutting a piece: there should be no pink juice in the middle, and the fibers should be free to move away from each other. Half an hour before it’s ready, add salt to the broth. Next, you can start preparing the soup.

Advice! To make the soup dietary, which is important for children and people with gastrointestinal problems, the skin of the bird must be removed before cooking.

How to make champignon and vermicelli soups: step-by-step recipes for chicken and other dishes

Some housewives prepare champignon soup exclusively with noodles, others prefer to add potatoes, and still others use both of these ingredients - the result is certainly excellent.

To make cooking faster, you can use store-bought pasta. But if you have enough time, you can prepare vermicelli for soup with champignons yourself.

Vermicelli with champignons in the oven

Ingredients:

5 kg purchased vermicelli or pasta
1 full plate of champignons
1-2 grains of English and plain pepper
2 eggs
2 tablespoons sour cream
3 tablespoons oil
2 crackers

Boil 0.5 kg of purchased noodles or pasta in salted water, place in a sieve, and rinse with cold water; beat in 2 eggs, 2 spoons of sour cream, 1 spoon of butter, salt, a little crushed English and 2-3 grains of pepper.

Peel a full plate of champignons, finely chop and fry in a saucepan under a lid with salt and oil, grease the mold with butter, sprinkle with breadcrumbs, put a row of noodles, a row of fried champignons, put in a hot oven.

To serve, place on a platter.

A simple recipe for soup with champignons and vermicelli

A quick soup of champignons with vermicelli with the simplest ingredients can be prepared using a step-by-step recipe.

Required ingredients:

chicken broth – 1.8 l;
potatoes – 400 g;
carrots – 250 g;
onion – 200 g;
mushrooms – 200 g;
vermicelli – 150 g;
salt – 8 g.

Cooking method:

Boil the finished broth.
Peel the vegetables and rinse again. Wash the champignons.
Grate the carrots coarsely, chop the remaining products into strips.
Place potatoes in boiling salted broth and boil.
Add the rest of the vegetables and fruit bodies and cook for a quarter of an hour.
Add vermicelli, stir vigorously, cook for 3 to 8 minutes.

The finished soup can be served with sour cream or herbs

Important! For soup, you need to take vermicelli made from durum wheat. It holds its shape better and does not boil over.

Soup with chicken, champignons and vermicelli

Classic recipe for mushroom soup with chicken.

Products:

meat – 0.8 kg;
water – 3.5 l;
potatoes – 0.5 kg;
mushrooms – 0.7 kg;
vermicelli – 0.25 kg;
onion – 120 g;
carrots – 230 g;
oil or lard for frying – 30 g;
bay leaf – 2-3 pcs.;
salt – 10 g;
pepper – 3 g.

How to cook:

Prepare chicken broth. Add salt before finishing cooking.
Wash the vegetables, peel them, cut into cubes or strips, thinner onions and carrots, larger potatoes.
Wash the champignons and cut into slices.
Pour the onion into a hot frying pan with oil or lard, fry until transparent, add the root vegetables and mushrooms, fry until the water has evaporated.
Place the potatoes in a boiling pan, boil and cook for a quarter of an hour. Add salt and pepper to taste.
Lay out the roast, add vermicelli, stirring, and add bay leaf.
Cook for 5 to 8 minutes, stir.

Serve with finely chopped dill.

The dish can be cooked in a cauldron over an open fire, then a piquant wood smoke will be added to the aroma of the champignons

With champignons, potatoes and vermicelli

Mushroom soup with potatoes and noodles is considered the fastest to prepare. It will take no more than half an hour, and for lunch you will get a tasty and satisfying dish. According to the recipe you need to take the following components:

water – 2.5 l;
oil for frying – 50 ml;
potatoes – 300 g;
fresh champignons – 0.3 kg;
carrot – 1 pc.;
onion - 1 head;
thin vermicelli – 45 g;
bay leaf – 1 pc.;
paprika pieces, a mixture of peppers, table salt - to taste.

How to cook:

Rinse fresh mushrooms and chop into strips.
Pour half of the prepared oil onto the surface of the frying pan and heat it up. Place the champignons and fry. The finished product must be salted and peppered a little. Place in a suitable container.
Remove the skins of the vegetables and wash them. Chop the onion into half rings and grate the carrots on a medium-sized grater. Potato tubers - cubes.
In the same frying pan, sauté the prepared vegetables, except potatoes, with a little added oil.
Pour water into a deep container, boil and add potatoes. As soon as the contents of the pan have boiled, add the frying mixture. Boil, add noodles.
Test all ingredients for readiness and increase cooking time if necessary.
Then add bay leaf, paprika, black pepper and salt.
Turn off the heat, cover the pan with a towel and leave. Afterwards, pour the soup into bowls and add fresh herbs.

Serve mushroom soup with noodles with mayonnaise or sour cream. It is very tasty to eat it in combination with black bread.

Related publications:

Fresh champignon soup with vermicelli and herbs

Greens give mushroom soup a unique subtle taste and amazing aroma.

You need to take:

chicken – 1.2 kg;
water – 2.3 l;
champignons – 300 g;
vermicelli – 200 g;
potatoes – 300 g;
carrots – 200 g;
onion – 250 g;
parsley – 30 g;
green onion – 30 g;
dill – 30 g;
bay leaf – 2-4 pcs.;
butter – 60 g.

Cooking steps:

Pour cold water over the prepared meat and put on the stove, cook for 1 to 2 hours, until cooked.
Prepare vegetables: rinse, peel. Cut root vegetables and tubers into bars, onions into cubes.
Wash the greens and chop them.
Wash the champignons and cut into small cubes.
Throw butter into a frying pan, melt, add onion. Fry, add carrots and mushrooms. Fry until the juices evaporate.
Add potatoes to the pan. Cook for a quarter of an hour, then add frying, spices and vermicelli. Add salt and simmer for 6-8 minutes, stirring so that the pasta does not stick to the bottom.
Shortly before the end, add bay leaf and add herbs. Turn off the heat.

Advice! If you don’t have thin vermicelli in the house, you can use any small pasta made from durum wheat flour, or make homemade noodles.

For cooking, you can use various garden green herbs and vegetables, to taste

Selection and preparation of ingredients

The main components of this first course will be the chicken itself (you can take a small whole one), mushrooms, onions, carrots, flour, eggs, vegetable oil and various spices. Of course, they all must be as fresh and high quality as possible, which primarily concerns meat and eggs.

Herbs and spices are added at your own discretion, calculating their quantity based on your own taste preferences.

Before slicing, both chicken, vegetables, and mushrooms should be rinsed under running water, and if you decided to freeze any ingredient earlier, then it is advisable to use it only after complete defrosting in room conditions. It’s quite possible to cook spaghetti yourself, but if you don’t have time to do this, then you can purchase a ready-made store-bought version of suitable pasta.

We bring to your attention a recipe for creamy champignon soup, chicken soup with champignons, and also kharcho soup with walnuts.

Recipe No. 1

difficult

Frozen champignon soup with vermicelli

If you don’t have fresh champignons, it doesn’t matter. You can make a wonderful first course from frozen ones.

Have to take:

chicken – 1.3 kg;
water – 3 l;
frozen champignons – 350 g;
potatoes – 0.6 kg;
vermicelli – 180-220 g;
onion – 90 g;
carrots – 160 g;
garlic – 3-4 cloves;
butter – 40 g;
salt – 10 g;
bell pepper – 0.18 kg.

How to cook:

Let the meat cook.
Rinse the vegetables. Peel the root vegetables, grate the carrots, cut the onion into cubes, pass the garlic through a press, cut the potatoes into slices.
Remove the stem and seeds from the pepper, rinse and chop into strips.
Add potatoes to the prepared broth and add salt to taste. Heat oil in a frying pan and fry the onion.
Add mushrooms, without defrosting, stir-fry. Add carrots and peppers, fry for another 4-6 minutes.
Place the roast into the broth, add garlic and spices to taste. Simmer until done for a quarter of an hour.

Can be served with sour cream, cream or herbs

Mushroom champignon soup with cheese

• 425 g portobello mushrooms;

• 25 g butter;

• half a spoon of nutmeg;

• two processed cheeses;

• 45 ml cream;

• two liters of water.

1. Rinse the mushrooms and place on a board. Separate their caps from their legs.

2. Remove any excess from the onion and cut it into slices.

3. Place the champignon legs in a saucepan and cover with running water. As soon as the water begins to boil, add salt and cook over low heat for forty minutes.

4. Strain the prepared broth, and after cutting the legs, put them back into it.

5. In a frying pan, fry the chopped mushroom caps in butter. A little later, add the onion and cook everything together for another 16 minutes. Place a small part of the roast in a separate bowl, and transfer the rest to the pan with the legs. Cook for 15 minutes.

6. Add cream to the pan and simmer the soup with it for a couple more minutes.

7. Turn the resulting mass into puree. You can do this with a blender.

8. Place the pan on the heat again. Add salt, reserved mushrooms, pepper, chopped processed cheese and nutmeg.

9. Cook the soup until the cheese dissolves.

10. Serve the finished lunch, garnished with sprigs of any greenery.

11. Also, for beauty, place onion circles in bowls with soup.

Recipe for mushroom soup with champignons with vermicelli, paprika and turmeric

Turmeric gives a rich sunny color and a pleasant aroma. In addition, it is a good substitute for the usual pepper.

You need to prepare:

chicken – 0.8 kg;
water – 2 l;
potatoes – 380 g;
carrots – 120 g;
onion – 80 g;
champignons – 230 g;
vermicelli – 180 g;
turmeric – 15 g;
paprika – 15 g;
salt – 8 g;
garlic – 10 g.

Cooking stages:

Pour water over the chicken and put on fire.
Peel the vegetables, rinse them, cut them into strips, and cut the potatoes into cubes.
Wash the mushrooms and chop into slices.
Pour the tubers into the pan, boil for a quarter of an hour, add salt to taste.
Add mushrooms and other vegetables, boil and simmer over low heat for another 12 minutes.
Add vermicelli, spices and crushed garlic, boil until done, depending on the type of pasta.

To make the broth transparent, you can add whole onions and carrots, which should be removed at the end of cooking.

Mushroom soup with vermicelli and champignons

• 325 g champignons;

• two carrots;

• a glass of spider web noodles;

• sunflower oil;

• 2.5 liters of purified water.

1. Peel the carrots and rinse with warm water. Cut the vegetable into flowers. To do this, make several grooves along the carrots and cut them into circles.

2. Remove the husks from the onion and cut off unnecessary ends. Cut the vegetable into cubes. The smaller they are, the better.

3. Cut off any dark spots from the champignons and wash the mushrooms. Cut the component into slices.

4. Turn the stove on to medium heat and heat the oil in a frying pan. Place the mushrooms there and fry for 12 minutes. Transfer the finished ingredient to a separate plate.

5. Add oil again to the same pan. Fry the onion and carrots until tender.

6. Bring the water to a boil in a saucepan and add all the fried ingredients there.

7. Mix everything and add seasonings. Cook for about 14-16 minutes.

8. Then add the pasta to the mushroom soup and cook until the noodles are steamed.

9. Serve the hot soup, garnishing it with fresh herbs and a spoonful of mayonnaise.

Recipe for soup with champignons, vermicelli and smoked chicken

Soup with ready-made smoked chicken does not require a long time to prepare. It can be cooked in 25-35 minutes.

Products:

smoked fillet – 300 g;
vermicelli – 100 g;
champignons – 120 g;
potatoes – 260 g;
onion – 70 g;
oil or lard for frying – 20 g;
salt – 5 g;
ground pepper – 2 g;
cream or sour cream – 60 g;
water – 1.4 l.

How to cook:

Put water on fire. Cut the fillet into pieces.
Wash the vegetables, peel and chop into cubes.
Cut the washed mushrooms into thin slices.
Fry the onion in oil until transparent, add mushrooms, fry until the moisture evaporates.
Throw the fillet into boiling water, cook for 10 minutes, add potatoes and simmer for another 10 minutes.
Add salt and pepper, add the roast, and simmer over low heat for no more than 6 minutes.
Add vermicelli and spices, boil for 6-8 minutes.

When serving, add sour cream or cream and sprinkle with herbs to taste.

The soup has a rich smoked aroma

Champignon soup with vermicelli: recipe with garlic and zucchini

Zucchini is a dietary product, so the soup with it is light and has a delicate taste.

Ingredients:

meat – 1.1 kg;
water – 3 l;
zucchini – 350 g;
potatoes – 0.65 kg;
onion – 110 g;
mushrooms – 290 g;
vermicelli – 180 g;
garlic – 30 g;
tomato – 80 g;
any butter – 40 g;
salt – 8 g;
pepper – 3 g.

How to cook:

Prepare the broth. Peel the vegetables and cut into cubes.
Wash the mushrooms and cut into cubes or slices.
In a preheated frying pan, fry the onion in oil, add carrots and tomatoes, then mushrooms, fry until the water evaporates.
Add potatoes and zucchini to the broth and simmer for 15 minutes. Add salt and pepper.
Pour in the roast, crushed garlic, spices, then vermicelli and cook for 5-8 minutes.

Serve in a deep plate

Mushroom champignon soup - a classic recipe

• 390 g champignons;

• two potatoes;

• a clove of young garlic;

• liter of fatty chicken broth;

• two tablespoons of refined sunflower oil;

• dried herbs.

1. Place the mushrooms in a colander and rinse, let the water drain. Cut clean mushrooms into layers, cutting off all dark spots.

2. Peel the potatoes, removing the eyes from the root vegetables. Wash them and cut them into cubes.

3. Peel the onion and garlic and chop finely. Mix garlic with required amount of salt.

4. Add refined sunflower oil to a hot frying pan and fry the chopped onion in it. Then add the mushrooms and fry for eight minutes. Then mix mushrooms and onions with garlic dressing.

5. Boil the prepared chicken broth and dip the potatoes and fried mushrooms into it.

6. Add pepper and dried herbs to the soup and cook for 35 minutes. The soup will be ready as soon as the potatoes are soft.

7. Serve the soup while it is still hot, along with half a boiled egg.

Mushroom soup with champignons, vermicelli and celery

Celery adds a rich, spicy flavor to mushroom soup.

You need to prepare:

meat – 0.9 kg;
water – 2.3 l;
mushrooms – 180 g;
potatoes – 340 g;
onion – 110 g;
carrots – 230 g;
celery stalks – 140 g;
vermicelli – 1 tbsp.;
oil for frying – 20 g;
salt – 5 g.

Stages:

Prepare the broth. Chop the mushrooms into slices; small ones can simply be washed.
Peel, wash and chop the vegetables as desired. Chop the celery into small rings.
Fry the onion in oil, then add the carrots and mushrooms, fry for another 4-5 minutes.
Pour the tubers into the boiling broth and cook for a quarter of an hour.
Add the roast, boil for another 5-7 minutes, add vermicelli and celery, cook for 5-8 minutes.

Serve with chopped herbs to taste

Mushroom soup with champignons and buckwheat

• four large champignons;

• three handfuls of buckwheat;

• two potato tubers;

• vegetable oil;

1. Finely chop the onion and garlic and fry them in oil.

2. Cut the carrots into half circles and add them to the garlic and onions.

3. Place the washed and chopped champignons there.

4. Rinse the tomato and peel off the skin. Then grate it and add to the vegetables.

5. Add hot water to the vegetable mixture and bring the soup to a boil. Next, add the potatoes and seasonings to the broth. Cook vegetables and mushrooms for 20 minutes.

6. Sort the buckwheat, rinse and add to the soup. Cook until the buckwheat is ready.

7. Ladle the soup and add the canned corn to the bowls.

8. Serve buckwheat soup with bread.