Ultimate Creamy Mushroom Soup with Fresh Homemade Pasta

Discover the secret to making the Ultimate Creamy Mushroom Soup paired with Fresh Homemade Pasta. 🍲🍝 This luxurious recipe combines the earthy flavours of assorted mushrooms with the silky texture of handcrafted pasta, all enveloped in a rich, creamy broth that's sure to warm your soul. Perfect for cosy nights in or impressing dinner guests, our step-by-step guide makes gourmet cooking accessible to everyone.

Servings: 4 - Prep: 10 min - Cook: 35 min - Total: 45 min

Ingredients

Soup

• 250g mushroom (Chestnut)

• 1 onion

• 2 carrots

• 1 Parsnip

• 2 cloves garlic

• 15g fresh tarragon

• 1 TSP sweet paprika

• 2.5l chicken stock

• Salt & pepper to taste

Pasta

• 200g All purpose flour

• 1 egg

• 150ml water

• 1/2 tsp salt

Thickening the soup

• 3 tbsp olive oil

• 2 tbsp all purpose flour

• 1/2 tsp sweet paprika

• 60 g crème fraîche (sour cream)

Instructions:

1. Soup: In a large pot over medium heat, add 2 tbsp of olive oil, one chopped onion, and a pinch of salt. Cook for a few minutes until the onion starts to soften.

2. Add the sliced carrot and parsnip, and sauté for 5 more minutes until they begin to soften and sweeten, making sure not to let them brown. Then, add diced mushrooms and minced garlic, and continue to sauté for another 2 minutes. Add chopped tarragon and 1 tbsp of sweet paprika, mixing well.

3. Pour in 2.5L of chicken stock, season with salt and pepper to taste, cover with a lid, and let it simmer gently until the vegetables are cooked through.

Pasta:

1. In a bowl, mix an egg with water, flour, and a pinch of salt until well combined.

2. Turn on the heat to a simmer where the soup is cooking, and with the help of a noodle maker, add the pasta mixture to the soup. (Alternatively, you can use a small spoon to drop bits of the pasta mixture into the soup.

To Thicken the Soup:

1. First, remove 3 ladles of soup and set aside.

2. In a separate pan, heat 3 tbsp of olive oil over medium heat, then add 2 tbsp of flour, cooking for 2 minutes and stirring constantly. Remove from the heat and add 1/2 tsp of sweet paprika, mixing well.

3. Stir in 60g of crème fraîche, then quickly whisk in the reserved soup liquid. Add this mixture back into the soup, let it simmer for 2 minutes, and it's ready to serve.