Mushroom soup with noodles

Name: Mushroom soup with noodles
Ingredients: 6 mushrooms; 2 potatoes; 2 tomatoes; 1 carrot; 1 onion; 1 slice of celery; 1 red bell pepper; 1 chili pepper; 50 ml of oil; salt; chopped fresh parsley; Rolton noodles

Soups - Mushroom soup with noodles by Carina F. - Recipia

I often find myself making quick soups, especially towards the end of the week when there are leftover vegetables in the fridge and I'm not in the mood for complicated dishes. This mushroom soup with noodles is something I've made many times on fasting days or when I need a light yet filling meal. It doesn't require any fancy ingredients and can be prepared without any hassle in under an hour. Total time: 45-50 minutes Servings: 4 Difficulty: easy Ingredients 6 medium champignon mushrooms 2 medium potatoes 2 large or 4 small ripe tomatoes 1 carrot 1 yellow onion 1 small slice of celery (about 50 g) 1 red bell pepper 1 hot pepper (optional, to taste) 50 ml sunflower oil or any neutral oil 1.5 liters of water Salt, to taste 50 g thin noodles (like Rolton or any soup noodles) Fresh parsley (about half a bunch) Instructions 1. Wash and peel all the vegetables. Dice the onion, carrot, celery, and red bell pepper. Cut the potatoes into medium cubes. If you want, you can peel the tomatoes and then dice them into small cubes. Slice the mushrooms, but not too thinly so they don't disintegrate while cooking. Slice the hot pepper into thin rounds (or leave it whole and remove it after boiling if you only want the flavor, not the heat). 2. In a 3-4 liter pot, heat the oil. Add the onion and let it soften for 2-3 minutes without browning. Add the carrot, celery, and red bell pepper. Stir for 1-2 minutes. 3. Pour 1.5 liters of cold water over the vegetables, add salt (about a teaspoon to start), and let it boil over medium heat. When it starts to boil, add the potatoes. 4. After about 15-20 minutes, when the carrot is cooked and the potatoes are almost done, add the sliced mushrooms. Let it cook for another 5 minutes. The mushrooms shouldn't boil for too long, just enough to soften a bit. 5. Add the tomatoes and noodles. Gently stir and let everything simmer for 5-7 minutes until the noodles are cooked. 6. Taste and add more salt if needed. If the soup is too thick, add a little hot water. 7. Turn off the heat and sprinkle chopped fresh parsley on top. If you're using hot pepper and don't want it too spicy, remove it now. 8. Serve hot. It's good on its own, but you can also pair it with a fresh green pepper or slices of bread. Why I make this recipe often The mushroom soup with noodles is quick and doesn't require hard-to-find ingredients. It always saves me when I need something for fasting or just want a light soup. I can easily adapt it based on what I have on hand. It keeps well in the fridge and can be reheated without losing its flavor. Tips - Don't boil the mushrooms for too long, or they'll lose their texture. - If you want a richer flavor, use vegetable broth instead of water. - Thinner noodles absorb more liquid when stored, so if you're making it for the next day, you can cook the noodles separately. - Canned tomatoes (passata or tomato juice) also work, but use less and adjust the liquid accordingly. Substitutions - Champignon mushrooms can be replaced with oyster mushrooms or wild mushrooms if you have them. - Celery can be omitted or replaced with parsnip for a different flavor. - If you don't have red bell pepper, use any type of sweet pepper. - Noodles can be swapped with vermicelli, rice, or even semolina dumplings if you want a different texture. Variations - For a tangier soup, add a little lemon juice or borscht at the end to taste. - You can also add other vegetables like zucchini or peas. - For a creamy soup, blend part of the vegetables before adding the mushrooms and return it to the pot. Serving ideas - Serve the soup hot with fresh parsley and a bit of hot pepper if you can handle the spice. - It's also good cold, especially on warm days. - A slice of whole grain bread on the side is enough for a complete meal. Frequently Asked Questions 1. What kind of mushrooms do I use most often for this soup? I usually use champignon, but oyster mushrooms or wild mushrooms work too if you can find them fresh. 2. Can I use homemade noodles? Yes, any thin noodles are fine. If they're homemade, add them at the end and taste after 3-4 minutes to avoid them breaking apart. 3. Can I make the recipe without potatoes? Yes, you can skip the potatoes or replace them with zucchini or cooked chickpeas for more texture. 4. What should I do if the soup turns out too thick? Add hot water gradually until you reach the desired consistency. Taste again for salt. 5. Can I freeze the soup? Vegetable soup can be frozen, but the noodles become soft upon thawing. If you know you'll freeze it, don't add the noodles at the beginning; add them fresh when reheating. Nutritional values (estimated, per serving) Calories: 150-170 kcal Protein: 4-5 g Carbohydrates: 22-25 g Fat: 5-6 g Fiber: 3-4 g It's a low-fat recipe, with most carbohydrates coming from the noodles and potatoes. If you want it to be even lighter, you can reduce the amount of oil. Storage and reheating The soup can be stored in the fridge in a covered container for up to 3 days. When reheating on low heat, add a little water if it's too thick. If you plan to keep it longer or take it to go, store the noodles separately and combine them just before serving.

Preparation

Vegetables are peeled and washed. Carrots, celery, red bell pepper, and onion are diced and boiled in salted water. After 15-20 minutes, when the carrots are tender, sliced mushrooms are added. Cook for another 5 minutes and add chopped tomatoes, noodles, and oil. Serve the soup seasoned with parsley and green pepper.

Mushroom soup with noodles

Preparation

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