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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:
- 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.
- Add the sliced mushrooms to the pot and cook until they release their juices and start to brown, about 8-10 minutes.
- 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.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- In the meantime, cook the wide egg noodles according to the package instructions until al dente. Drain and set aside.
- To serve, ladle the creamy mushroom soup into bowls and add a portion of cooked egg noodles to each bowl.
- Garnish the Creamy Mushroom Noodle Soup with chopped fresh parsley and grated Parmesan cheese, if desired.
- 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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