Creamy Mushroom Pasta Soup
Prep Time: 10 minutes Soak Time: 10 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 6
A creamy mushroom soup with parmesan and pasta!
ingredients
- 1/2 ounce dried mushrooms (optional)
- 2 tablespoons butter (or olive oil)
- 1 onion, diced
- 1 pound mushrooms sliced or diced
- 3 cloves garlic, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
- 1/2 teaspoon dried dill (optional)
- 6 cups beef broth (or chicken broth, or vegetable broth for vegetarian)
- 1 teaspoon Worcestershire sauce (optional) (gluten-free for gluten-free)
- 1 teaspoon soy sauce (optional) (gluten-free for gluten-free)
- 8 ounces pasta
- 1/2 cup sour cream (or heavy/whipping cream)
- 1/2 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
directions
- Soak the dried mushrooms in 1 cup of just boiled water until tender, about 10 minutes, before removing from water, reserving the water, squeezing any excess liquid out, and chopping the mushrooms.
- Melt the butter in a large saucepan over medium heat, add the onion, chopped soaked/dried mushrooms, and fresh mushrooms, and cook until tender, about 15 minutes.
- Add the garlic, thyme, and dill, and cook until fragrant, about a minute.
- Add the broth, reserved mushroom soaking water, Worcestershire sauce, soy sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8 minutes.
- Turn off the heat, add the cream and cheese, mix and let it melt into the broth before seasoning with salt and pepper to taste.
Option: Replace the parmesan with another cheese, such as asiago, brie, etc.
Option: Cook the pasta separately and add just before serving so that it has that perfect al-dente texture!
Nutrition Facts: Calories 357, Fat 15g (Saturated 9g, Trans 0.2g), Cholesterol 41mg, Sodium 696mg, Carbs 39g (Fiber 2g, Sugars 5g), Protein 17g
Nutrition by: 