Mushroom soup with noodles
Description
Perfect for lunch. Mushroom soup is great because of its rich flavor and pleasant aroma. You can use any mushrooms, including frozen or dried ones, making it possible to prepare this dish all year round. The soup is nutritious, yet low-fat and low-calorie. Serve it with fresh herbs and croutons. An excellent choice for a satisfying yet light lunch. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Wash and peel the onion and carrots. Cut the onion into small cubes and grate the carrots. Rinse the mushrooms and cut them into cubes (same size as the onion). Heat a frying pan with sunflower oil, sauté the onion, then add the carrots and mushrooms. Cook until the liquid evaporates, then season with salt and pepper.
- 2
Step 2
2. Peel and wash the potatoes, then cut them into julienne strips. Pour water into a pot (2.5–3 liters), bring to a boil, add the potatoes, and cook until half-done.
- 3
Step 3
3. Then add the noodles and the sautéed mixture with onion, carrots, and mushrooms, cook for another 5-7 minutes, and season to taste.
- 4
Step 4
4. Cover with a lid, turn off the heat, and let it sit for 10–15 minutes. Then, ladle into bowls. Wash and finely chop the fresh herbs, then add them directly to each bowl.