Homey Mushroom Noodle Soup
Cozy up with a bowl of Homey Mushroom Noodle Soup, a comforting and flavor-packed recipe perfect for chilly days. This hearty soup combines tender egg noodles with the earthy richness of button and cremini mushrooms, caramelized to perfection for depth and savoriness. Aromatics like garlic, onion, and diced vegetables are sautéed in olive oil, enhancing the soup’s layers of flavor, while a splash of soy sauce and a medley of dried herbs bring an umami warmth to every spoonful. Simmered in a robust vegetable broth and finished with a sprinkle of fresh parsley, this quick and easy soup (ready in under 45 minutes!) offers the ultimate balance of wholesome ingredients and soul-soothing satisfaction. Perfect for weeknight dinners or meal prepping, this vegetarian-friendly dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 6 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the sliced button and cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and start to caramelize.
Pour in the soy sauce and sprinkle in the dried thyme and oregano. Stir to combine and cook for an additional minute to let the flavors meld.
Add the vegetable broth to the pot and bring it to a boil.
Once the broth is boiling, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to develop.
Add the egg noodles to the pot and cook for 6-8 minutes, or until the noodles are tender.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 43.9 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 387 mg | 30% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5102 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
