Description
This creamy mushroom pasta soup recipe is an easy, cozy, and delicious comfort food. It’s perfect for a weeknight meal or a relaxed weekend lunch, offering a warm hug in a bowl.
Ingredients
Scale
- 0.5 ounce Dried mushrooms
- 1 cup Boiling water
- 2 tablespoons Butter
- 1 Onion
- 3 cloves Garlic
- 1 pound Mushrooms
- 1 teaspoon Paprika
- 1 teaspoon Thyme
- 1 teaspoon Dill
- 1 teaspoon Soy sauce
- 1 teaspoon Worcestershire sauce
- 6 cups Beef broth or chicken broth
- 8 ounces Pasta
- 0.5 cup Sour cream
- 0.5 cup Grated Parmigiano Reggiano
- Salt and pepper to taste
Instructions
- Rehydrate dried mushrooms in boiling water for 15 minutes. Drain, reserving liquid, and finely chop mushrooms.
- Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent (5-7 minutes).
- Add minced garlic and cook for 1 minute until fragrant.
- Add fresh mushrooms and cook until moisture is released and edges are golden brown (8-10 minutes).
- Stir in chopped rehydrated mushrooms, paprika, thyme, dill, soy sauce, and Worcestershire sauce. Cook for 1 minute.
- Pour in broth and reserved mushroom liquid. Bring to a gentle simmer.
- Add pasta and cook according to package directions until al dente.
- Reduce heat to low. Stir in sour cream and Parmigiano Reggiano until smooth. Do not boil.
- Taste and season with salt and pepper. Serve hot.
Notes
- For a vegetarian option, use vegetable broth and ensure Worcestershire sauce is vegetarian-friendly.
- If making ahead and reheating, cook pasta separately to prevent mushiness.
- Do not boil the soup after adding sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving