For a change in your daily diet, you can make soup porcini mushrooms with vermicelli and a number of other nutritious ingredients. For the family, this will be a variety on the menu, and for housewives – an opportunity to try their hand at culinary art. The recipe for porcini mushroom soup with vermicelli can be selected on this page.
It offers a variety of cooking methods. Part includes chicken and meat, cream, sour cream, greens, potatoes, carrots and other vegetables we are used to. Recipes allow use of ready-made (pre-cooked broth) or making fresh from mushrooms. As a basis, you can apply broth on meat bone.
Mushroom soup from porcini mushrooms with noodles
Ingredients:
- 40–50 g dried porcini mushrooms
- 100-150 g of vermicelli
- 1-2 carrots
- 1 onion
- 2 tbsp. l vegetable oil
- dill or parsley
- salt
Soak the mushrooms for 2–4 hours, boil in the same water, remove slotted spoon.
Strain the broth.
Rinse mushrooms, chop, fry in vegetable oil along with chopped onion, salt.
Bring the mushroom broth to a boil, lower the grated on it coarse grater carrots, cook for 10 minutes.
Then add vermicelli and mushrooms with onions, season with salt, cook for about 7-10 minutes (until the vermicelli is ready).
Serve porcini mushroom soup with vermicelli, sprinkled finely chopped dill or parsley.
Fresh porcini mushroom soup with vermicelli
Ingredients:
- 300 g of meat with bone (any)
- 500 g porcini mushrooms
- 2 onions
- 1 parsley root
- 2 tablespoons tomato paste
- 50 g of cheese (any)
- 100 g fat
- 100 g of vermicelli
- garlic
- greens (any)
Finely chop the peeled onion, fry in fat, add peeled chopped mushrooms, pour in a little water and simmer until readiness. Fresh mushroom soup with vermicelli wash, pour cold water (2 l) and put on low heat. When the water boils, remove the foam and cook for about an hour. Then put mushrooms, tomato paste, chopped garlic, add salt, boil, add grated cheese, greens. 
Separately boil the vermicelli and put it in the soup before serve.
Dried porcini mushroom soup with vermicelli
Ingredients:
- 100 g dried porcini mushrooms
- 2 potato tubers
- 100 g of vermicelli
- dill greens and salt to taste
Wash potatoes, peel, cut into cubes. Dill greens wash, finely chop. Bring 1.5 l of water to a boil, add pre-soaked mushrooms. Boil dried porcini mushroom soup with vermicelli 20 minutes, add potatoes, vermicelli, salt, cook until tender, sprinkle with dill.
Frozen porcini mushroom soup with vermicelli
Composition:
- frozen porcini mushrooms – 500 g
- butter – 50 g
- onions – 1-2 pcs.
- Tomatoes – 2-3 pcs.
- vermicelli – 50 g
- sour cream – 3-4 tbsp. spoons
- Red pepper
- parsley
- salt
- Cut fresh mushrooms into slices and boil.
- Fry onion, flour, red pepper and fresh in butter tomatoes, put in mushroom broth, salt to taste, add vermicelli and cook until tender.
- Before serving, soup from frozen porcini mushrooms with season with vermicelli sour cream, herbs and pepper.
Soup of fresh porcini mushrooms. 
Mushrooms peeled, washed and julienne stack in a pan, add butter, salt to taste, pour water and boil for 15-20 minutes. Soup seasoned with sour milk, eggs, butter. Sprinkle with finely chopped parsley and black pepper. 
Composition:
- 100 g porcini mushrooms
- 1 faceted glass of sour milk
- 6 tbsp. tablespoons of oil
- 1 liter of water
- 2 tbsp. spoons of vermicelli
- 2 eggs
- black pepper and parsley to taste.
Dried porcini mushroom soup. 
Mushrooms are washed and soaked in cold water for 1-2 hours. Pass onion, flour, red pepper and tomatoes in oil, pour boiling water and cook until tender. Soup can be seasoned with rice, vermicelli or julienne vegetables.
Before the end of cooking, sour milk and eggs are added, as well as finely chopped parsley and black pepper.
Composition:
- 150 g dried mushrooms
- 6 tbsp. tablespoons of oil
- 1 onion head
- 1 tbsp. flour spoon
- Red pepper
- 2 tomatoes
- 0.5 liters of water
- 2-3 tbsp. spoons of vermicelli
- faceted glass of sour milk
- 2 eggs
- black pepper and parsley
