Mushroom Noodle Soup with Soft-Boiled Eggs

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
This hearty vegetarian soup is rich in flavor from a mixture of sautéed mushrooms that you'll cook with garlic and thyme, and simmer with other veggies in store-bought mushroom broth. The soup is finished with mini penne pasta and tender soft boiled eggs, though elbow pasta works just as well.



  1. Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
  2. Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
  3. Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
  4. Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.