Creamy Mushroom Pasta Soup – Closet Cooking

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!

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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

1. 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.
2. 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.
3. Add the garlic, thyme, and dill, and cook until fragrant, about a minute.
4. 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.
5. 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

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