Creamy Mushroom Noodle Soup

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Ingredients:

  • 8 ounces mushrooms, sliced (any variety you prefer)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 8 ounces wide egg noodles
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Directions:

  1. In a large soup pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  2. Add the sliced mushrooms to the pot and cook until they release their juices and start to brown, about 8-10 minutes.
  3. Pour in the vegetable or chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
  4. Stir in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
  5. In the meantime, cook the wide egg noodles according to the package instructions until al dente. Drain and set aside.
  6. To serve, ladle the creamy mushroom soup into bowls and add a portion of cooked egg noodles to each bowl.
  7. Garnish the Creamy Mushroom Noodle Soup with chopped fresh parsley and grated Parmesan cheese, if desired.
  8. Serve hot and enjoy!

Kitchen Equipment Needed

To make this comforting Creamy Mushroom Noodle Soup, you’ll need:

  • Large soup pot
  • Cutting board and knife
  • Wooden spoon or spatula
  • Soup ladle
  • Pot for cooking noodles
  • Strainer (for draining noodles)

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