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!
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.