Cozy Mushroom Noodle Soup with Garlic Herb Croutons

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 cups vegetable broth
• 1 pound cremini mushrooms, sliced
• 1 cup dried egg noodles
• 2 tablespoons soy sauce
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh bread cubes
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add mushrooms and cook until they release their moisture and it evaporates.
3. 3 Pour in vegetable broth, add soy sauce, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. 4 Stir in egg noodles and cook according to package instructions until al dente.
5. 5 Meanwhile, toss bread cubes with melted butter, parsley, and garlic powder. Spread on a baking sheet.
6. 6 Bake croutons at 375°F for 10-12 minutes, or until golden and crispy.
7. 7 Remove bay leaf from soup and ladle into bowls.
8. 8 Top each serving with a generous sprinkle of garlic herb croutons.

Equipment

• Large pot
• Baking sheet

Variations

• Add a splash of cream for a richer soup or spinach for extra greens.

Substitutions

• Substitute cremini mushrooms with shiitake or button mushrooms.

Pairings

• Pairs wonderfully with a glass of Chardonnay or a crisp lager.

Nutrition

Tips

• For extra flavor, sauté mushrooms in batches to avoid crowding the pan.
• Use stale bread for croutons to ensure they crisp up perfectly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread and a simple green salad for a complete meal.

FAQ