Description
This creamy mushroom pasta soup is a warm, comforting dish loaded with earthy mushrooms, tender pasta, and a rich, flavorful broth. Enhanced with herbs, white wine, and a touch of sour cream, it’s a cozy bowl of comfort that’s perfect for chilly days or weeknight dinners.
Ingredients
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2 tablespoons unsalted butter
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2 medium shallots, finely diced
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2 large garlic cloves, finely chopped
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1½ lb (700 g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
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1 oz (30 g) porcini mushrooms, rehydrated and chopped
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½ teaspoon dried dill
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1 tablespoon fresh thyme leaves
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1 teaspoon sweet paprika
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¼ teaspoon red chili flakes
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1 tablespoon Worcestershire sauce
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⅓ cup (75 ml) dry white wine
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1 cup (150 g) ditalini pasta
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6 cups (1.5 l) vegetable stock
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½ cup (125 ml) sour cream
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⅓ cup (30 g) grated Parmesan
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Salt and freshly ground black pepper, to taste
Instructions
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In a large soup pot, melt butter over medium heat. Add shallots and cook for 2–3 minutes until softened.
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Add garlic and cook for 1 minute until fragrant.
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Stir in the mixed mushrooms and rehydrated porcini. Cook for 8–10 minutes, until the mushrooms release their moisture and begin to brown.
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Add dill, thyme, paprika, chili flakes, and Worcestershire sauce. Stir to coat the mushrooms evenly.
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Pour in the white wine and let simmer for 2–3 minutes until slightly reduced.
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Add the vegetable stock and bring to a gentle boil. Stir in the ditalini pasta and cook for 8–10 minutes, or until pasta is al dente.
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Lower the heat. Stir in the sour cream and Parmesan until fully incorporated and smooth.
- Season with salt and freshly ground black pepper to taste. Simmer 2–3 more minutes, then serve hot.
Notes
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If soup thickens too much, add more vegetable stock to loosen it.
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You can use other small pasta shapes like elbow or orzo if ditalini is unavailable.
- For a deeper flavor, use mushroom stock in place of vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European