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🍝 Creamy Vegetable Soup with Mushrooms and Noodles

376 kcal · 30 min · 4 servings

Creamy Vegetable Soup with Mushrooms and Noodles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions and carrots. Wash the zucchini and potatoes thoroughly. Remove any tough spots from the zucchini. Dice all four vegetables into small, even cubes.
  2. 2. Heat one tablespoon of butter in a large pot over medium heat. Add the diced onions, carrots, zucchini, and potatoes. Sauté the vegetables briefly until they are soft but not browned.
  3. 3. Pour the vegetable broth over the vegetables in the pot. Season the soup with salt, pepper, and paprika powder to your liking. Stir everything well.
  4. 4. Let the soup simmer on low heat for about 25 minutes until the vegetables are completely tender.
  5. 5. Fill a large pot with water and add one tablespoon of salt. Bring the water to a boil. Add the noodles to the boiling salted water. Cook the noodles al dente (firm to the bite) as indicated on the package. Drain the noodles and rinse them briefly.
  6. 6. Take about one quarter of the cooked vegetables out of the soup and set them aside. Puree the remaining soup base finely and smoothly using a hand blender.
  7. 7. Stir the cream into the pureed soup. Bring the soup back to a brief boil if necessary. If the soup is too thick, add a little more broth. Finally, adjust the seasoning of the soup with salt and pepper.
  8. 8. Add the reserved vegetables back into the creamy soup. Stir in the drained noodles.
  9. 9. Clean the mushrooms and pat them dry. Cut large mushrooms into bite-sized pieces; you can leave small mushrooms whole. Heat the remaining butter in a frying pan. Fry the mushrooms in it for 2 to 3 minutes until golden brown. Season the mushrooms with salt and pepper. Remove the mushrooms from the pan and set them aside.
  10. 10. Divide the soup with noodles among deep plates or bowls. Top with the fried mushrooms. Serve the soup immediately while hot.

Nutrition per serving