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Burgundy Mushroom Noodle Soup

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Burgundy Mushroom Noodle Soup
Burgundy Mushroom Noodle Soup

Burgundy Mushroom Noodle Soup

Need another way to make sure you get all that delicious Burgundy Mushroom Broth? Make a soup out of it! Mushrooms, wine, egg noodles and all the other good soup stuff. Give it a try!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8 Bowls

Equipment

  • Normal Kitchen Utensils

Ingredients
  

  • 5 C Burgundy Mushrooms See Notes for Recipe Link
  • 8 C Low Sodium Beef Broth Chicken or Vegetable Broth Also Works
  • 16 Oz. Egg Noodles
  • 1 Small Onion Diced
  • 2 Stalks Celery Diced
  • 2 Large Carrots Peeled and Diced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Dried Parsley
  • Salt and Pepper to Taste

Instructions
 

  • Heat the olive oil to a large pot over medium-high heat.
    1 Tbsp Olive Oil
  • Add the onion, celery, carrot, parsley and a heavy pinch of salt and pepper. Sauté 5 minutes until the onions are translucent.
    1 Small Onion, 2 Stalks Celery, 2 Large Carrots, 1 Tbsp Dried Parsley, Salt and Pepper to Taste
  • Pour in the beef broth and crank the heat to high. Bring the broth to a boil.
    8 C Low Sodium Beef Broth
  • Add the pasta and boil for 10 minutes until tender.
    16 Oz. Egg Noodles
  • When the pasta is cooked, add in the burgundy mushrooms and cook another 10 minutes.
    5 C Burgundy Mushrooms
  • Test for salt and pepper and serve hot.

Notes

Here is my recipe for Burgundy Mushrooms if you need it. 
It is best to use low/no sodium broth in this soup. The pasta will soak up a lot of the broth, amplifying the saltiness. If the soup does end up on the salty side, add a little water. 
The same goes if you have leftover soup. If the noodles soak up too much water in the fridge, add some back. 
 
Keyword Burgundy, Carrots, Celery, Mushroom, Noodle, Soup