Description
A rich and comforting creamy mushroom soup loaded with tender mushrooms, savory broth, and tender pasta. Enhanced with Parmesan and a touch of sour cream for a velvety finish, this one-pot meal is easy to prepare and packed with flavor — perfect for cozy dinners or chilly days.
Ingredients
-
½ ounce dried mushrooms (optional)
-
1 cup just boiled water (for soaking dried mushrooms)
-
2 tablespoons butter or olive oil
-
1 onion, diced
-
1 pound mushrooms, sliced or diced
-
3 cloves garlic, chopped
-
½ teaspoon paprika (optional)
-
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
-
1 teaspoon fresh dill, chopped (or ½ teaspoon dried) (optional)
-
6 cups beef, chicken, or vegetable broth (use vegetable broth for vegetarian)
-
1 teaspoon soy sauce (optional; use gluten-free or tamari if needed)
-
1 teaspoon Worcestershire sauce (optional; gluten-free versions available)
-
8 ounces pasta (such as ditalini)
-
½ cup sour cream (or heavy/whipping cream)
-
½ cup Parmigiano Reggiano (Parmesan cheese), grated
-
Salt and pepper, to taste
Instructions
-
If using dried mushrooms, soak them in 1 cup boiling water for 10 minutes. Drain, reserving soaking liquid, and chop mushrooms if large.
-
In a large pot, melt butter or heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
-
Add fresh and/or rehydrated mushrooms and cook until they release moisture and begin to brown, about 8-10 minutes.
-
Stir in garlic, paprika, thyme, and dill; cook for 1-2 minutes until fragrant.
-
Pour in broth and reserved mushroom soaking liquid (if any). Add soy sauce and Worcestershire sauce. Bring to a simmer.
-
Add pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
-
Reduce heat to low and stir in sour cream (or cream) and grated Parmesan. Heat gently without boiling, until soup is creamy and heated through.
-
Season with salt and pepper to taste. Serve hot.
Notes
Substitute sour cream with heavy cream for a richer texture.
For vegetarian option, use vegetable broth and omit Worcestershire sauce or use a vegetarian version.
Adjust herbs and spices to your taste preferences.
This soup keeps well refrigerated for up to 4 days and reheats beautifully.
- Prep Time: 10 minutes (plus 10 minutes soaking time if using dried mushrooms)
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stove-top, One-pot
- Cuisine: American, Italian-inspired
Keywords: creamy mushroom soup, mushroom pasta soup, one-pot soup, easy dinner, comforting soup