Soup with mushrooms and homemade noodles
8 servings
60 minutes
Mushroom soup with homemade noodles is a cozy dish that warms the soul and fills the home with the aromas of fresh vegetables and forest mushrooms. Its roots lie in European cuisine, where such soups have been a staple of family meals for centuries. The delicate handmade noodles give the soup a special texture, while the aroma of fried mushrooms and onions creates a rich flavor with a hint of sweetness from carrots. This dish is perfect for cool days when one craves comfort and warmth. It is not only nutritious but also aesthetically pleasing — the golden broth, tender strips of noodles, and parsley create an appetizing picture. It can be served with rye bread or complemented with a spoonful of sour cream to highlight the creamy notes of flavor.
1
Mix eggs, flour, vegetable oil, and a pinch of salt to make the dough: it should not be sticky. Place it in the fridge for half an hour to let the dough 'rest'.
- Chicken egg: 2 pieces
- Wheat flour: 150 g
- Sunflower oil: 2 tablespoons
- Salt: to taste
2
While the dough is 'resting', randomly chop the mushrooms (instead of champignons, you can use oyster mushrooms or chanterelles; frozen mushrooms work just as well!) and cut the potatoes and carrots into thin strips, and the onion into half rings.
- Champignons: 150 g
- Potato: 2 pieces
- Carrot: 2 pieces
- Onion: 1 head
3
Fry the onion until golden, add the carrot and fry until golden as well, then add the mushrooms.
- Onion: 1 head
- Carrot: 2 pieces
- Champignons: 150 g
4
Fry the mixture again until golden brown, add the potatoes and fry. Then add the mixture to a pot with 1.5 liters of water and bring to a boil.
- Potato: 2 pieces
- Champignons: 150 g
5
Take out the dough, roll it out thinly, and cut it into strips (remember that homemade noodles double in thickness when cooked, so cut as thin as possible). Add it to the pot and cook for another 5-7 minutes.
- Wheat flour: 150 g