Mushroom and Pappardelle Soup
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Mushroom and Pappardelle Soup
Ingredients
- Olive Oil - 2 teaspoons
- Champignon Mushrooms - 3.9 oz
- White Onion - 1 head
- Italian seasoning mix - ¾ teaspoon
- Vegetable Broth - 7 cups
- Pappardelle Pasta - 3.9 oz
- Green Beans - 10.6 oz
- Mascarpone Cheese - 2.5 oz
- Parsley - 0.7 oz
- Garlic - 1 clove
- Grated Lemon Zest - 2 teaspoons
Step by Step guide
Step 1
In a pot, heat the oil over medium-high heat. Add the mushrooms and onion, sauté for 5 minutes.
Step 2
Add the Italian seasoning, then the broth. Cover and bring to a boil.
Step 3
Ladle out ½ cup of the broth, add the pasta, and let it boil for 3 minutes, stirring occasionally. Remove from heat.
Step 4
Pour the reserved broth into the mascarpone, stirring continuously, then incorporate the mixture into the soup, stirring as well.
Step 5
To make the gremolata, blend the parsley, garlic, and lemon zest together.
Step 6
Ladle the soup into bowls. Garnish each bowl with 2 teaspoons of gremolata.
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