Vegetable cream soup with noodles and mushrooms
Vegetable cream soup with noodles and mushrooms is a recipe with fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 4 Carrots
- 2 Zucchini
- 200 g starchy potatoes
- 2 tbsp butter
- 800 ml vegetable broth
- Salt
- Pepper
- paprika powder (sweet)
- 150 g shell pasta
- 200 g mushrooms (e.g., shiitake)
- 100 ml heavy cream
Instructions
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1.
Peel or wash the onion, carrots, zucchini and potatoes, clean them, and cut everything into small cubes. Sauté together in 1 tbsp hot butter until translucent. Add the broth, season with salt, pepper and paprika powder, and simmer for about 25 minutes.
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2.
Meanwhile cook the pasta in salted water until al dente.
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3.
Clean the mushrooms and either leave whole or cut into pieces depending on size. In the remaining hot butter, fry them in a pan for 2–3 minutes. Season with salt and pepper and set aside.
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4.
Take about one‑quarter of the vegetables as a garnish from the soup and puree the rest of the soup with the cream until smooth. If desired, let it reduce further or add more broth. Return the vegetables to the soup, season to taste, then add the drained pasta and serve in bowls.
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5.
Distribute the mushrooms on top and serve immediately.
