Description
A velvety, one-pot soup featuring sautéed mushrooms, tender pasta, and a rich creamy finish. Perfect for cold weather and easy cleanup.
Ingredients
Scale
- 1 lb mixed mushrooms, sliced
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup small pasta (ditalini or orzo)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat.
- Add mushrooms and sear until deeply browned, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a boil, then simmer for 10 minutes.
- Add pasta and cook until al dente according to package directions.
- Stir in heavy cream and Parmesan cheese until melted and smooth.
- Remove from heat and fold in fresh parsley. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American/European