Mushroom Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 - 10 Cups Water4 oz. whole wheat or egg noodles 2 1/2 Pounds Mushrooms (any kind - I prefer a mix - must be fresh), divided3 Cloves Garlic, chopped2 Medium Onions, chopped4 Stalks Celery, cut in slices4 Carrots, cut in bite size pieces1 Bunch Broccoli, cut in bite size pieces1/2 Bunch Asparagus, cut into thirds1 Cup fresh corn, husked (frozen works also)Dash Salt1 Tbsp Fresh Basil, chopped1 Bay LeafFresh Parsley, chopped Pepper to taste
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.
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.
Nutritional Info 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
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