Mushroom Soup with Vermicelli

Mushroom Soup with Vermicelli

30 min
Easy
1 serv.
445 g / 1 serv.

Rating

Average rating:—

Description

A clear and aromatic soup with champignons and thin vermicelli.

  1. Slice mushrooms thinly, dice potato, chop onion and carrot.
  2. Heat oil in a pot, fry onion with carrot and mushrooms for 5-7 minutes.
  3. Cover vegetables with water, bring to a boil and cook for 10 minutes.
  4. Add potato and cook for another 10 minutes until done.
  5. Add vermicelli, add salt and cook for 3-4 minutes (follow vermicelli cooking time).
  6. Remove from heat, add finely chohealthyed dill, let steep covered for 5 minutes.
189
42 kcal / 100 g
kcal
6.4 g
1.4 g / 100 g
Protein
30.7 g
6.9 g / 100 g
Carbohydrates
4.6 g
1.0 g / 100 g
Fats