Mushroom Noodle Soup
Escape to a bowl of rich, earthy comfort with this Mushroom Noodle Soup—a savory delight that combines tender cremini and shiitake mushrooms with hearty egg noodles in a fragrant vegetable broth. Packed with layers of flavor from sautéed garlic, onions, soy sauce, and a hint of thyme, this quick and easy soup comes together in just 40 minutes, making it perfect for cozy weeknight dinners. The addition of carrots and celery brings a delicate sweetness, while fresh parsley adds a burst of brightness to each spoonful. Whether you're craving a satisfying vegetarian meal or looking for an easy way to warm up on a chilly day, this recipe delivers the perfect balance of hearty and wholesome. Make it gluten-free by swapping in rice noodles for an equally delicious experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, thinly sliced carrot
- 1 thinly sliced celery stalk
- 300 grams, sliced cremini mushrooms
- 150 grams, trimmed and sliced shiitake mushrooms
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 200 grams egg noodles (or rice noodles for gluten-free)
- 2 tablespoons, chopped fresh parsley
- to taste salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced carrot and celery. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the sliced cremini and shiitake mushrooms. Cook for another 5-6 minutes, allowing the mushrooms to release their moisture and brown slightly.
Pour in the vegetable broth and add the soy sauce, dried thyme, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Add the noodles to the pot and cook for 5-7 minutes (or according to the package instructions) until tender.
Taste and adjust seasoning with salt as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6987 mg | 304% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 39.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5071 mg | 108% | |
*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.
