Course: Soup
Tags: Instant Pot, 2023-02
Mushroom Noodle Soup
Made first 2023-02-01, quite possibly the tastiest soup I've ever made. I used half sour cream and added a half dozen meatballs, and bowtie pasta.
Source
https://thefamilyfoodkitchen.com/mushroom-noodle-soup/
Ingredients
1 tbl | olive oil |
1 | onion |
2 ribs | celery |
2 | carrots |
4 c | cremini mushrooms |
sea salt | |
black pepper | |
3 cloves | minced garlic |
2 tbl | brandy |
6 c | vegetable stock |
5 springs | thyme sprigs |
10 oz | wide egg noodles |
1 c | cream |
1 tbl | parsley |
Bust Out
Instant Pot |
Steps
- Heat the olive oil in the Instant Pot with a lid, on sautée medium.
- Dice onion, celery and carrots and sauté until soft, around 10 minutes.
- Slice cremini mushrooms
- Season well with sea salt and black pepper and add the mushrooms.
- Sauté for a further 10 minutes over a medium-high heat, stirring occasionally.
- The mushrooms should be turning dark - this will ensure a good savory umami flavor for the soup.
- Stir in the minced garlic and add the brandy if using or water. Stir and scrape up any bits left in the bottom of the pot.
- Add the vegetable stock and thyme sprigs then simmer for 10 minutes to allow the flavors to come together.
- Add the wide egg noodles and simmer as per packet directions until al dente.
- Taste and season again.
- Finish by stirring through the cream and garnish with the chopped parsley if using.
- Serve hot!