Quick & Easy Mushroom Noodle Soup
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Print Recipe Servings 4 servings
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Ingredients
- 6 large mushrooms chopped
- 4 potatoes chopped
- 2 carrots chopped
- 1 onion chopped
- 2 cups green peas frozen
- 5 oz (140 g) noodles
- 1 tsp salt
- several twists freshly ground black pepper
- 1 tbsp ground flax seeds
- ¼ bunch fresh dill
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Instructions
- Place the chopped mushrooms, potatoes, carrots, and onion in a pot with boiling water. (The water should be about two inches above the veggies as the noodles absorb plenty of liquid). Reduce the heat and let simmer for 15 mins.
- Stir in the noodles and green peas. Season with salt and pepper and cook for another 5-8 mins until the noodles are ready.
- After that, add the ground flax seeds and stir.
- Sprinkle with chopped fresh dill and enjoy!
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Notes
- Keep in mind that the noodles absorb plenty of liquid. The more the soup stays, the more broth they will soak. So you may need to add more water if it has become too thick.
- If you are gluten-free, make this Mushroom Noodle Soup using gluten-free noodles, like rice noodles or soba noodles.
- You may also substitute the noodles for angel hair, rice, couscous or any other grain you like.
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