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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.6
  • Total Fat: 1.0 g
  • Cholesterol: 8.9 mg
  • Sodium: 60.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Mushroom Noodle Soup calories by ingredient
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Mushroom Noodle Soup

Submitted by: SKAADI

Introduction

A Vegetarian alternative to the classic Chicken Noodle Soup. This soup is hearty, flavorful, very low cal, and full of good for you veggies! The broth can be used in other recipes as a substitute for veggie broth, which I hate, or any meat broth. A Vegetarian alternative to the classic Chicken Noodle Soup. This soup is hearty, flavorful, very low cal, and full of good for you veggies! The broth can be used in other recipes as a substitute for veggie broth, which I hate, or any meat broth.
Number of Servings: 12

Ingredients

    8 - 10 Cups Water
    4 oz. whole wheat or egg noodles
    2 1/2 Pounds Mushrooms (any kind - I prefer a mix - must be fresh), divided
    3 Cloves Garlic, chopped
    2 Medium Onions, chopped
    4 Stalks Celery, cut in slices
    4 Carrots, cut in bite size pieces
    1 Bunch Broccoli, cut in bite size pieces
    1/2 Bunch Asparagus, cut into thirds
    1 Cup fresh corn, husked (frozen works also)
    Dash Salt
    1 Tbsp Fresh Basil, chopped
    1 Bay Leaf
    Fresh Parsley, chopped
    Pepper to taste

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Directions

To Make Broth:
Mince or chop mushrooms very fine.
Add Water, 2 lb mushrooms, all but 1/2 cup onions, garlic, basil, bay leaf and salt into a large pot. Bring to boiling, then reduce to a simmer. Partially cover. Allow to simmer for 60 - 90 minutes. Strain through very fine strainer and keep about a 1/2 cup of the mushroom/onion/garlic mix and return to broth.

Can make broth in advance, and refrigerate or freeze.

To Finish Soup:
Bring broth back to boiling. Add egg noodles, remaining onion, broccoli, carrot, asparagus, celery, corn, and any other veggie you prefer. Cook until noodles have only 1 or 2 minutes and add the remaining mushrooms (sliced). Garnish with fresh parsley.

Be experimental. Add the veggies you like. If you like crunchy veggies like I do, don't put them in at the same time as the noodles - wait a few minutes.

Makes roughly 12 1-cup servings.

EDIT: If you are vegan, or simply like whole wheat better than egg, whole wheat noodles may be used in place of the egg noodles.

Thanks to LYRICM for noticing the egg noodles goof.

Number of Servings: 12

Recipe submitted by SparkPeople user SKAADI.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    This was an awesome recipe! Asparagus wasn't around, so I used brussels sprouts, and it was great! - 11/6/07

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  • Incredible!
    1 of 1 people found this review helpful
    this is really awesome! chock full of veggies and flavor! - 6/14/07

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  • Incredible!
    1 of 1 people found this review helpful
    i absolutely love mushrooms and veggies, so this was a great recipe to try. also, i was able to refrigerate the soup and use it for a few days because i didn't have time to cook! great recipe!!! - 5/29/07

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  • Incredible!
    1 of 1 people found this review helpful
    I am looking for good soup recipes. - 5/24/07

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  • Added lots of seasonings to give it more flavor
    - 3/30/11

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  • Taste great. Thanks - 11/22/10

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  • delish. i added some season all (and lots of sodium as a side effect) and the hubby liked it as well - 3/7/10

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  • Absolutely phenomenal! I didn't have any noodles, so threw some potatoes in, and it was amazing, and I didn't feel guilty eating 3 bowls! I added some red pepper flakes for a bit of spice, and some frozen artichoke hearts. . .yumm!! This is going to be added to my regular menu! - 7/26/09

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  • 0 of 1 people found this review helpful
    Sounds interesting and I will try this one! Thanks 090222 - 2/22/09

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  • Easy to make, though I hate throwing away so many mushrooms just for a broth ... not very flavorful, though ... - 1/18/08

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  • This sounds excellent, and I look forward to trying it -- one note: it's listed as vegan, but it's not when made with egg noodles as specified. - 6/17/07

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