This mushroom pasta soup is my spin on a classic Portuguese soup called "Canja de Galinha"— a cozy chicken soup with a super savory broth.
If you want a simple recipe that will keep you cozy as the cold arrives, please try this one— it's pretty good!
Ingredients:
- 3 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 250 grams of Pleurotus mushrooms, shredded
- 2 tablespoons of soy sauce
- 1/3 of a teaspoon of ground black pepper
- 6 cups or 1.5 liters of boiling water
- 100 grams of Puntine pasta
- 1 teaspoon of salt
- A sprinkle of fresh parsley, chopped (optional)
Instructions:
1. Sauté the chopped onion in olive oil over medium heat until soft and golden, about 2 minutes.
2. Add the minced garlic and cook until softened and aromatic.
3. Stir in the diced carrots, cooking until tender and shiny, about 2–3 minutes.
Add the pleurotus mushrooms and sauté for 3 minutes, allowing them to shrink and release flavor.
4. Stir in the soy sauce and ground black pepper, mixing with the vegetables.
Add boiled water to the pot and cover with a lid. Simmer for 15 minutes to cook the carrots and mushrooms.
5. Add Puntine pasta and cook for an additional 15 minutes until pasta is tender and flavors are blended.
6. Turn off the heat and let the soup cool for 5 minutes before serving.
7. Garnish with parsley if desired.
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#cooking #vegan #soup
