A creamy mushroom soup with parmesan and pasta!
Cream of mushroom soup is one of my favourite soups and this is a small variation of it that adds pasta! This is a pretty basic mushroom soup recipe with plenty of mushrooms, onions, garlic, thyme, cream and parmesan. I like to add paprika, dill, Worcestershire sauce, soy sauce and to use sour cream in place of the heavy cream to kick up the flavours! When I have dried mushrooms on hand, they add a more intense mushroom flavour! This recipe is a one-pot meal where the pasta is cooked in the soup making it super easy!
Creamy Mushroom Pasta Soup
Prep Time: 10 minutes Soak Time: 10 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 6
A creamy mushroom and parmesan soup with pasta!
ingredients
- 1/2 ounce dried mushrooms (optional)
- 1 cup just boiled water
- 2 tablespoons butter (or olive oil)
- 1 onion, diced
- 1 pound mushrooms, sliced or diced
- 3 cloves garlic, chopped
- 1/2 teaspoon paprika (optional)
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon dill, chopped (or 1/2 teaspoon dried) (optional)
- 6 cups beef broth or chicken broth (link), or vegetable broth (link) for vegetarian
- 1 teaspoon soy sauce (optional) (gluten-free or tamari for gluten-free)
- 1 teaspoon Worcestershire sauce (optional) (gluten-free for gluten-free)
- 8 ounces pasta (such as ditalini)
- 1/2 cup sour cream (or heavy/whipping cream)
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt and pepper to taste
directions
- Soak the dried mushrooms in 1 cup of just boiled water until tender, about 10-15 minutes, before removing from water, reserving the water, squeezing any excess liquid out, and chopping the mushrooms.
- Melt the butter in a large saucepan over medium heat, add the onion, chopped soaked dried mushrooms, and fresh mushrooms, and cook until tender, about 15 minutes.
- Add the garlic, paprika, thyme, and dill, and cook until fragrant, about a minute.
- Add the broth, reserved mushroom soaking water, soy sauce, Worcestershire sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8-10 minutes.
- Turn off the heat, add the sour cream and cheese, mix and let the cheese melt into the broth before seasoning with salt and pepper to taste.
Option: Use 2 pounds of mushrooms!
Option: Use smoked paprika!
Option: Replace the parmesan with another cheese, such as asiago, brie, etc.
Option: Cook the pasta separately and add just before serving so that it has that perfect al-dente texture!
Option: Use smoked paprika!
Option: Replace the parmesan with another cheese, such as asiago, brie, etc.
Option: Cook the pasta separately and add just before serving so that it has that perfect al-dente texture!
Nutrition Facts: Calories 357, Fat 15g (Saturated 9g, Trans 0.2g), Cholesterol 41mg, Sodium 696mg, Carbs 39g (Fiber 2g, Sugars 5g), Protein 17g
Nutrition by: 
Similar Recipes:
Cream of Mushroom Soup
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Roasted Mushroom and Brie Soup
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Creamy Garlic and Brie Mushrooms
Pasta e Fagioli Soup
Italian Style Chicken Noodle Soup
Minestrone Soup
Creamy Parmesan Cajun Chicken Pasta Soup
Creamy Parmesan Italian Sausage Soup
Cream of Mushroom Soup
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Roasted Mushroom and Brie Soup
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Creamy Asiago Chicken and Mushroom Tortellini Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Creamy Garlic and Brie Mushrooms
Pasta e Fagioli Soup
Italian Style Chicken Noodle Soup
Minestrone Soup
Creamy Parmesan Cajun Chicken Pasta Soup
Creamy Parmesan Italian Sausage Soup
Hi, I just love your recipes, and can’t get enough! I’ve tried to subscribe to your emails, thru Pinterest and it won’t take my email, saying it’s invalid.
How can I purchase a hard cover recipe book?
I don’t like using ebook.
Thank you for all the food inspiration, God bless you!
I’m glad that you are enjoin my recipes!
If you want, you can email me at [email protected] with your email address and I can see if I can get you subscribed to my email newsletter.
All of my cookbooks are available to order in softcover (physical book) from amazon! You can find the links to them here:
https://alltagsgesundheit1.org/softcover-cookbooks/%3C/a%3E%3C/p%3E
Kevin, just made the creamy mushroom soup! So good, I make so many of your recipes, we are just on the same taste wave length! This soup is so good, thank you for putting it out there!
I just made this wonderful recipe and we thoroughly enjoyed it. We’re mushroom lovers, so I immediately followed the suggestion of doubling the mushrooms. I had a triple-cream brie that needed to be used, so that was the cheese I added. It was a feast for all the senses, with its appetizing aroma, savory flavor and lovely chunks of mixed mushrooms. We served it with a pumpernickel bread. Thank you for this delightful recipe – it’s definitely going into my rotation of cool-weather comfort foods!