My mother used to cook this delectable vegetable beef soup when I was a kid. Her soups have always been my favorite. When I was able to begin cooking for myself, I customized it by adding and removing ingredients. Now, even though he doesn’t like soups, my fiancé like my soups as well. I wish your family the same level of enjoyment as mine.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 ounces penne pasta
- 3 tablespoons butter
- 1 medium shallot, minced
- 3 small garlic cloves, minced
- 1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
- ½ tablespoon all-purpose flour
- 1 cup chicken stock
- ¼ teaspoon dried rosemary, or to taste
- ¼ teaspoon dried thyme, or to taste
- salt and freshly ground black pepper to taste
- ½ cup heavy cream
- ¼ cup cream cheese, softened
- 1 tablespoon grated Parmesan cheese, optional
- 1 teaspoon Worcestershire sauce, or more to taste
- 1 teaspoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
- Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
- Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
- Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.
Nutrition Facts
| Calories | 727 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 32 g |
| Sodium | 889 mg |
| Sugars | 5 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |