This hearty vegetarian soup is rich in flavor from a mixture of sautéed mushrooms that you’ll cook with garlic and thyme, and simmer with other veggies in store-bought mushroom broth. The soup is finished with mini penne pasta and tender soft boiled eggs, though elbow pasta works just as well.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 1/4 pounds mixed sliced mushrooms
- 1 onion, chopped
- Kosher salt and freshly ground pepper
- 3 cloves garlic
- 4 carrots
- 3 stalks celery, plus celery leaves for topping
- 6 sprigs thyme
- 1 quart mushroom broth
- 1 cup mini penne
- 4 large eggs
- 2 tablespoons finely chopped fresh chives
Instructions
- Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
- Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
- Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
- Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.
Nutrition Facts
| Calories | 410 |
| Total Fat | 23 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 186 milligrams |
| Sodium | 1090 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 5 grams |
| Sugar | 8 grams |
| Protein | 17 grams |
Reviews
Question, directions call for one quart of mushroom broth. Directions state to add mushroom broth and four cups water. So, eight cups of liquids.