Mushroom soup of wild mushrooms with vermicelli and potatoes
Composition / ingredients
4
Servings:
Cooking method
Cook mushrooms for 15 min
.
Then add chopped potatoes, grated carrots, chopped onion, vermicelli (or small horns) and a little vegetable oil (a couple of spoons).
Cook until tender.
When serving, sprinkle with dill, you can add lean mayonnaise.
Can be cooked from dried mushrooms. Then they need to be well rinsed, filled with water and left for an hour. Then cook in the same water for 20 minutes .
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vermicelli - 371 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
