Mushroom Soup with Homemade Noodles Recipe
The soup has become so popular that I have been cooking it for my family for more than 40 years. One of the advantages of mushroom soup with such noodles is that the soup can be eaten in a fast. Light in all respects, fragrant and satisfying, and most importantly – very tasty!
Servings Prep Time
5 10minutes
Cook Time
60minutes
Servings Prep Time
5 10minutes
Cook Time
60minutes
Ingredients
For Noodles
For Soup
Instructions
  1. Noodles: Mix flour with semolina, collect it with a slide and, making a crater in it, pour in water.
  2. Semolina should be used small.
  3. Knead the dough. Water is no longer added.
  4. Knead the dough for 15 minutes. See how it has changed its structure and color. Transfer to a food bag and refrigerate for 30 minutes.
  5. Divide the ripened dough into 2 parts.
  6. Roll out each piece into a circle 1-2 mm thick. Do not sprinkle the countertop, so it will be easier to roll out a thin dough.
  7. But the already rolled dough is sprinkled with flour on both sides, and sprinkle as carefully as the face.
  8. Roll the dough into a roll and thinly slice into cubes. You can adjust the length and width of the noodles yourself.
  9. Put it on a towel and let it rest. I got 350 grams of noodles.
  10. Soak the mushrooms in warm water for 20 minutes.
  11. Finely chopped onion and grated carrot fry in oil until golden brown.
  12. Add soaked mushrooms and carrots to boiling water, reduce the heat and let cook for 20 minutes.
  13. Add bay leaf, pepper, salt and ground pepper to the broth to taste. Last of all, throw all the noodles (350 g), as soon as the soup boils, add the dill and remove from the heat for a minute.
  14. Let the soup brew. Pour it on plates and invite your loved ones to taste it!
  15. Let the soup brew.
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