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Macaroni Mushroom Soup

21st.Century.Chef's picture
Ingredients
  Chopped mushrooms 1 Pound (4 Cups)
  Chopped carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salad macaroni 4 Ounce, uncooked (1 Cup)
  Milk 4 Cup (64 tbs)
  Light cream 1 Cup (16 tbs)
  Sherry 1⁄2 Cup (8 tbs)
Directions

Saute vegetables in butter or margarine until tender, but not brown; add water and seasonings.
Bring to a boil.
Gradually add pasta so that water continues to boil, stirring constantly.
Reduce heat; cover tightly and simmer 5 minutes, or until pasta is tender.
Add milk, cream and sherry, if desired; heat to serving temperature.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Servings: 
3

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