Mushroom soup with vermicelli

Mushroom soup with vermicelli is quick, hearty, and incredibly simple. Thanks to sautéed mushrooms, the soup has a rich and intense mushroom aroma. The traditional sauté provides a bright, appetizing color, while the tender vermicelli gives the soup thickness and heartiness.

Ingredients:

  • Mushrooms (champignons): 350 g
  • Vermicelli: 35 g
  • Potatoes: 250 g
  • Carrot: 100 g
  • Onion: 80 g
  • Vegetable oil: 30 ml
  • Allspice (whole): 3-4 pieces
  • Salt: 1/2 tsp
  • Ground black pepper: 1/8 tsp
  • Bay leaf: 1 piece
  • Fresh herbs (parsley and green onion): to taste
  • Water: 1.2 liters

Preparation:

  1. Prepare the necessary ingredients. Slice the mushrooms. Peel and dice the onion.
  2. Peel and grate the carrot. Peel the potatoes and cut them into cubes. Chop the herbs.
  3. Heat vegetable oil in a thick-bottomed pot and sauté the onion for 3 minutes. Add the grated carrot and sauté for another 3 minutes. Add the potatoes and cook for 3 minutes.
  4. Add the mushrooms and sauté for 5-7 minutes. Add the bay leaf and allspice.
  5. Pour in the water, bring to a boil, and simmer for 15-20 minutes.
  6. Add the vermicelli and cook for 1 minute. Add salt, ground pepper, and herbs.
  7. Turn off the heat and let the soup sit for 5 minutes. Serve in bowls and enjoy!

Bon appétit!

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