Mushroom Soup with Noodles and Tomatoes Recipe
This light soup with fragrant mushrooms is a great first course in the cold season. Tomatoes give a slight sourness! Tomato soup is always beautiful, delicious, and healthy. This soup is a real treat for those who observe the fast!
Servings
3
Cook Time
200minutes
Servings
3
Cook Time
200minutes
Ingredients
Instructions
  1. Wash the mushrooms and soak them in warm water for 1-2 hours. As soon as they become soft-cut into small pieces.
  2. Cook the mushrooms for 30 minutes. Remove the foam.
  3. Finely chop the onion and send it to the mushrooms.
  4. Very finely chop the carrots. I do not grate carrots, but finely chop them, the taste depends on it. Add to the pan. We don’t fry anything! All natural! Cook for 5 minutes.
  5. Cut into cubes of tomato. It gives a pleasant color and sourness. If you have a post and you can not sour cream, then this will be an ideal option, sourness without sour cream. If you add sour cream, who does not have fast days, it will also taste super! I guarantee it!
  6. Add tomatoes and vermicelli to the soup. Cook the vermicelli until al dente. Salt, pepper and add some of the oil. Let it brew for 5-7 minutes. Spread out in portions. Add more oil and herbs to each serving. Oil was added to the pan for flavor, and to the plate for use, which would save more vitamins. Additionally, you can put sour cream.
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