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

Best for the dish in question will be suitable noodles, cooked with your own hands on the basis of chicken eggs. But for this you need to tinker a bit, and not all housewives are ready for such a feat. There is an easier way - to 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 Lucretia 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 the pasta, equalizing the temperature of the whole dish and, thus, bringing it to a state suitable for immediate use.

Mushrooms

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 in the store the price of such goods 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: during the cooking process, 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 mushrooms are boiled, the more saturated the broth.

The basis

Mushroom soups can be boiled in water (such a dish is called lean) or in broth - best of all 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.

Vegetable group

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 you should not combine them with highly starchy potatoes.

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.

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.