Creamy Mushroom Noodle Soup


  • 1 12 ounce package farfalle pasta use gluten free if you do not eat gluten
  • 1 tablespoon olive oil
  • 3 carrots chopped
  • 1 sweet onion chopped
  • 4 stalks celery chopped
  • 2 pints mushrooms sliced
  • 6 cups No-Salt-Added Vegetable Stock
  • 1 tablespoon Herbes de Provence
  • 2 bay leaves
  • 2/3 teaspoon salt
  • 1/2 teaspoon freshly ground Tellicherry Black Pepper
  • 1 cup fresh parsley
  • 1 14 ounce can coconut milk


  • Cook pasta according to package instructions. Drain and set aside to cool.
  • In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper.  Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
  • Add the coconut milk and fresh chopped parsley to the soup.
  • When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
  • To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.

Article Categories:
Soup Recipes


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