Mushroom Noodle Soup

Steps

• 
  
  

  1. Wash the potatoes, peel and cut into bars.
• 
  
  

  2. Transfer the potatoes to a pan of suitable size. Pour vegetables with two liters of cold water. Cover the pan with a lid, bring the water to boiling. Let’s cook potatoes on low fire.
  
• 
  
  

  3. Wash fresh champignons and cut into slices of medium thickness.
  
• 
  
  

  4. Put mushrooms in a deep frying pan with pre-heated vegetable oil. Stir periodically and fry champignons on medium heat until all the liquid evaporates from the frying pan.
  
• 
  
  

  5. Peel onions and cut into cubes.
  
• 
  
  

  6. Add the cut onions to the fried champignons. Stir and continue to fry the ingredients together until the onions are soft.
  
• 
  
  

  7. When the potatoes are cooked to semi-readiness, add champignons fried with onions to the pan.
  
• 
  
  

  8. Next, add vermicelli tagliati to the soup.
  
• 
  
  

  9. Add spices, salt and finely chopped greenery so that the mushroom noodle soup becomes more fragrant.
  
• 
  
  

  10. Bring the mushroom noodle soup to boiling, and then turn off the fire and let the dish to infuse for 10-15 minutes. During this time vermicelli will reach readiness.
  
• 
  
  

  11. Pour the ready mushroom noodle soup, the recipe of which I told you, into plates and serve with fresh toast or croutons.
  
• 
  
  

  12. Bon Appetite!