Mushroom Noodle Soup

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4.5 of 5 (8)

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

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.

Minutes to Prepare: 30

Minutes to Cook: 120

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

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.