Mushroom soup of champignons with vermicelli and potatoes

Step-by-step cooking

1. Step 1:

   

   How to cook mushroom soup with vermicelli and potatoes? Prepare the necessary ingredients. Take medium-sized vegetables. Vegetable oil is better to use odorless. Choose a small vermicelli. If the mushrooms are frozen, then weigh them after they have completely thawed.

2. Step 2:

   

   Pre-wash carrots and potatoes in running water with a brush. Peel the carrots, cut them into thin strips or grate them on a coarse grater.

3. Step 3:

   

   Peel onions, wash, cut into small cubes.

4. Step 4:

   

   Pour half of the vegetable oil into the pan, fry the vegetables for 5-7 minutes, stirring occasionally. Take a frying pan of a suitable size, wide, so that later mushrooms can fit into it. At the same time, the products should lie in a thin layer so that the roasting is uniform. If there is no frying pan of the right size, mushrooms and vegetables can be cooked separately in two small pans.

5. Step 5:

   

   Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery. Cut the mushrooms into plates.

6. Step 6:

   

   Put the mushrooms in the pan with the vegetables, adding the rest of the vegetable oil. Fry over medium heat until the mushrooms are lightly browned. At the same time, their volume will be significantly reduced.

7. Step 7:

   

   Peel the potatoes, cut into medium cubes.

9. Step 8:

   

   Pour water into a suitable volume saucepan, bring to a boil. Put the prepared potatoes in a saucepan. Cook the potatoes over moderate heat until half cooked.

10. Step 9:

    

    Put the fried vegetables and mushrooms in a saucepan, mix. Bring the soup to a boil, add salt. Cook over medium heat for 3-4 minutes.

11. Step 10:

    

    Pour the vermicelli into the soup and immediately mix well.

12. Step 11:

    

    Add bay leaf, optionally ground black pepper, mix. Cook the soup on low heat for 3 minutes, while stirring again so that the noodles stick together.

13. Step 12:

    

    Remove the finished soup from the heat and serve immediately.

14. Step 13:

    

    If desired, add finely chopped greens when serving. Bon appetit!