Mushroom Soup
There are so many kinds of mushrooms and I always experiment with some of them. Today I made mushroom soup and I used 2 kinds of mushrooms – baby Bella and shiitake. These 2 types of mushrooms are the most flavorful compared to regular button mushrooms. They’re great for stir-frying and soups. So, today I decided to make this wonderful soup – very warming and full of wonderful earthy flavors. The egg noodles made it very filling, but you can certainly add shredded chicken. For hubby and my daughter, I normally buy the organic rotisserie chicken from Whole Foods and add them to their favorite dishes. Let’s get cookin’
Recipe
Ingredients
- 1 variety of mushrooms
- 1 celery stalk, small diced
- 1 small onion, chopped
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, minced
- 2 cups vegetable stock, add more for a thinner consistency
- 2 tablespoons olive oil
- 4 oz. egg noodles, option
- salt and pepper to taste
Instructions
- Heat a pan with oil, add garlic and onions, stir cook for a minute. Add the rest of the vegetables, stir to mix. Season with salt and pepper, stir, add the vegetable stock, cover, lower the heat, simmer for 2 minutes or until the veggies are tender.
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