Ingredients for Making Mushroom Soup with Vermicelli
- Mushrooms (any) - 300 grams to taste
- 2 carrots
- Onion 1 piece (large)
- Vermicelli 1 cup (optional)
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as required for frying
- Purified water 2.5 liters (optional)
- Main Ingredients: Onions, Carrots, Mushrooms, Pasta
- Serving 3 servings
- World Cuisine
Saucepan, pan, wooden spatula, small bowl, ladle, kitchen knife, cutting board, knife for cleaning vegetables, colander.
Making mushroom soup with vermicelli:
Step 1: Prepare the carrots.
Carrots, as usual, need to be peeled, it is best done with a special knife for peeling vegetables. After that, the vegetables are washed with warm running water. Now our bright orange beauty needs to be cut. Of course, this can be done in the usual way, for example, in cubes or circles, you can still grind with a grater. But I propose to decorate our soup with curly slices of carrots and thereby give it a more interesting appearance. I suggest chopping this flower-shaped ingredient. This is not at all difficult to do, it’s enough to gently make shallow grooves along the carrot with the tip of a knife, I usually do three or four pieces. The more grooves, the more your flowers will have petals. And in the end, just cut the carrots into thin slices, as they would if they simply chopped it into circles.
Step 2: Prepare the onion.
We peel the husk from the onion, do not forget to cut off the unnecessary tips as well. Cut the cleaned component into small cubes. Less is better.
Step 3: Prepare the mushrooms.
We prepare mushrooms depending on which ones you have chosen. For example, dried ones must first be soaked (later this water can be poured into soup), and frozen ones must be defrosted. I have fresh champignons. Therefore, I put them in a colander and rinse them thoroughly with running water, as well as cut off the darkening. Cut the peeled champignons into thin slices or small cups. After I heat a tablespoon of vegetable oil in a pan and fry the mushrooms in it. This should be done over medium heat for 7-9 minutes. Then transfer the fried ingredient to a separate plate or return to a colander, as you wish.
Step 4: Fry the vegetables.
In the same pan where you previously cooked mushrooms, heat again about a tablespoon of vegetable oil. After fry the onion in it until light transparency.
Then pour the flowers from the carrots into the pan to the onion and fry everything constantly stirring until the vegetables soften and slightly change color. While carrots and onions are cooked, you can proceed to the next step.
Step 5: Cook the mushroom soup with vermicelli.
Pour clean water into the pot and, putting everything on fire, bring to a boil. After pour the fried mushrooms there, and then, as soon as the onions and carrots are softer, we also put them in the soup. Mix, add salt and black pepper to taste. Cook mushrooms with vegetables over medium or low heat for 12-15 minutes. And at the end, pour the pasta into the soup, for example, vermicelli and continue to cook until everything is ready. That's all, now it remains only to properly submit the mushroom soup with vermicelli to the dining table.
Step 6: Serve the mushroom soup with vermicelli.
Mushroom soup with vermicelli is served hot immediately after cooking. Garnish the finished dish with fresh herbs or green onions, and add a little sour cream or mayonnaise to taste, depending on your preference. Of course, it doesn't hurt to offer a couple of slices of fresh black bread to this dish.
Enjoy your meal!
- If you want your soup to be more rich, then cook it not in empty water, but in chicken broth.
“You can use any pasta, be it vermicelli, noodles or anything like that.” Cooking time will also depend on how much you specifically need to cook your chosen ingredient.
- Especially for those who can not imagine soup without potatoes, you can add 2-3 pieces, depending on your desire, but also do not forget that you will need to slightly increase the cooking time.