Ingredients :
- 8 oz (225g) egg noodles or any wide pasta noodle you prefer
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, chopped
- 10 oz (300g) cremini or button mushrooms, thinly sliced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or substitute with coconut cream for a dairy-free version)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional for heat
- Grated Parmesan cheese (optional for garnish)
Instructions :
- Start by bringing a large pot of salted water to a boil. Add your egg noodles or chosen pasta and cook until al dente, typically about 8-10 minutes. Once cooked, drain and set the noodles aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 3 minutes, until the onions become translucent and fragrant. Then, toss in the diced carrots and chopped celery, stirring occasionally, and cook for another 5-7 minutes until the vegetables begin to soften.
- Add the sliced mushrooms to the pot, stirring occasionally as they release their moisture and start to brown. Continue cooking the mushrooms for about 5 minutes, allowing them to soften and gain a deep, golden-brown color.
- Once the mushrooms are cooked, stir in the fresh thyme and rosemary. Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Lower the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
- After simmering, reduce the heat to low and slowly stir in the heavy cream. Let the soup heat through but avoid boiling, as this can cause the cream to separate. Stir the soup gently until it reaches a rich, creamy consistency.
- Finally, add the cooked noodles to the soup, stirring gently to combine. Allow the noodles to soak in the broth for about 2-3 minutes. Taste the soup and season with salt and freshly ground black pepper to your liking. If you enjoy a bit of heat, sprinkle in some red pepper flakes.
- Ladle the soup into bowls, top with fresh parsley, and if desired, sprinkle with grated Parmesan cheese. Serve hot and enjoy the comforting flavors of this creamy, savory soup.
