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Mushroom and Pasta Soup
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Source: https://recipheon.com/en/recipes/soups/mushroom-and-pasta-soup
About this recipe
Mushroom and pasta soup is a home-style soup made with vegetable broth, white mushrooms, onion, sour cream, and pasta. The mushrooms provide deep, earthy flavor, while onion builds the aroma from the beginning. Pasta makes the soup more satisfying, and sour cream mellows the broth and adds a creamy finish. It is a straightforward version of classic mushroom soup for a warm lunch without many extras.
Ingredients
400 g white mushrooms
1 onion
1 liter vegetable broth
80 g pasta
2 tablespoons sour cream
Steps
Clean and slice the mushrooms, then finely chop the onion. Measure the pasta in advance so you add it only after the mushroom broth is ready.
Put the mushrooms in a dry pot and heat over medium-low heat for 4–5 minutes, stirring, until they release their water. Lower the heat if they start sticking before releasing liquid. Add the onion and cook in the mushroom liquid for another 3–4 minutes, until softened.
Pour in the vegetable broth and simmer the mushroom base over low heat for 10 minutes.
Add the pasta to the simmering mushroom base and cook for 6–8 minutes, until tender but not beginning to break apart in the soup.
Once the pasta is cooked, take the pot off the heat. Put the sour cream in a small bowl and gradually stir in a few tablespoons of hot soup, one at a time. Pour the thinned sour cream into the pot, stirring constantly. Do not bring the soup to a vigorous boil after adding it, and serve immediately so the pasta does not become too soft.
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