Well, I just completed my move to a new apartment (yay) and have my kitchen unpacked enough that I can FINALLY stop eating pizza! I'm really quite sick of it by now.
This soup came out quite well and easily makes enough to feed 4 people.
Mats
8oz cremini mushrooms, sliced
1 large onion, diced
2 Tbsp olive oil
1/2tsp oregano
1/2tsp basil
6c stock. I used 4c of vegetable stock and 2c chicken stock
8oz papardelle noodles. Any egg noodle will work if you can't find papardelle noodles.
1 1/2c green beans
3/4c marscapone. It's a creamy, soft Italian cheese. I bet plain cream cheese would work just as well.
2 cloves garlic, crushed
2 tsp lemon juice
In a medium pot, heat the oil over medium heat. Add the diced onion and mushroom slices and saute for 10 minutes until the onions are soft and the mushrooms start giving up their liquid.
Add the basil and oregano, stir and cook for 1 minute
Add 6c of stock. Cover and bring to a boil.
Add papardelle noodles, cover and boil for 3 minutes
Stir well! The papardelle noodles come in little nests that need to be loosened as they cook.
Add the green beans, stir, cover and boil for 3 more minutes.
In a separate bowl, combine 3/4c marscapone with 1/2c stock (or water). Whisk well so the cheese is dissolved in the liquid.
Remove the soup from heat and whisk the marscapone liquid into the soup.
Crush 2 cloves of garlic into the soup, and stir in 2 tsp lemon juice.
Dish out into bowls and serve.
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