Prepare chicken stock in advance. Peel the carrots and onions. Grind carrots on a grater, and chop the onion. We heat the pan with the addition of vegetable oil. We pass the vegetables for about 2 minutes.
Rinse the mushrooms and cut into pieces. Add the sliced champignon to the vegetables. Continue to fry the ingredients until cooked. We shift vegetables and mushrooms into boiling chicken stock.
Send the egg noodles to the pan. Solim. Cook the soup until cooked for about 5 minutes.
Ready soup with mushrooms, a variety of chopped fresh herbs and served.