Mushroom Noodle Soup with Soft-Boiled Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 186 milligrams
- Sodium
- 1090 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 5 grams
- Sugar
- 8 grams
- Protein
- 17 grams
- Total: 40 min
- Active: 30 min
Ingredients
5 tablespoons extra-virgin olive oil
1 1/4 pounds mixed sliced mushrooms
1 onion, chopped
Kosher salt and freshly ground pepper
3 cloves garlic
4 carrots
3 stalks celery, plus celery leaves for topping
6 sprigs thyme
1 quart mushroom broth
1 cup mini penne
4 large eggs
2 tablespoons finely chopped fresh chives
Directions
- 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.
- 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.
- 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.
- Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.