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:
- Prepare the necessary ingredients. Slice the mushrooms. Peel and dice the onion.
- Peel and grate the carrot. Peel the potatoes and cut them into cubes. Chop the herbs.
- 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.
- Add the mushrooms and sauté for 5-7 minutes. Add the bay leaf and allspice.
- Pour in the water, bring to a boil, and simmer for 15-20 minutes.
- Add the vermicelli and cook for 1 minute. Add salt, ground pepper, and herbs.
- Turn off the heat and let the soup sit for 5 minutes. Serve in bowls and enjoy!
Bon appétit!