Tiny Mushroom Macaroni Soup

 

In the Philippines, we have this version called “sopas,” –a macaroni soup with cabbage, string beans, carrots and milk.

This recipe doesn’t contain any milk  to taste solely the distinct flavor of   herbs and veggies.

tiny mushroom macaroni soup copy

 

6 cups vegetable stock

1 1/2 cup tiny mushroom 150 gms

1 sweet onion, finely diced

2 carrots peeled, halved lengthwise, thin slices in half-moon shape

2 celery stalks, thinly sliced

60gms. pasta (pre-cooked)

3 tbsp. fresh flat-leaf parsley

Salt and freshly ground pepper

 

  1. In a large saucepan over medium-high heat, bring back the stock to a simmer.
  2. Add the mushroom and simmer for 20-25 minutes until tender.
  3. Optional: You can remove the mushroom and chopped it into smaller bits. If you are using tiny mushroom, no need to chop.
  4. Add onion, carrots and celery and simmer over high-medium heat for 10 minutes.
  5. Add pasta, 2 tablespoon of parsley, salt and pepper to taste.
  6. Serve in a bowl garnish with parsley.
  7. Makes 4 servings.

 

 

tiny mushroom

Tiny yet stems are tough. This type of tiny mushroom must be simmered well and tender when mixing with your recipe.

 

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