Post a Recipe We love DIY projects and home design at Remodelaholic, but we also adore recipes. We want to start sharing some seriously delicious recipes once a week in addition to continuing to highlight our most recent and greatest remodeling efforts. We’re still remodelaholics, so enjoy the recipes and remember that.
Nothing quite compares to a decent soup when it comes to delectable foods. We now consider this mushroom noodle soup to be our favorite!
Okay, I’ll be absolutely open and honest with you all. I’m addicted to soup. I’ve said it there. I simply adore soups, and I just can’t help but make them every night. Tell me I’m not the only one, please.
And I mean, for me, it’s totally normal, and I honestly wonder about people who don’t enjoy soups—how could you not like them if they’re creamy, warm, and cozy, and they come packaged in a bowl that warms and cheers your soul? Having said that, I’m a finicky soup eater. All of my soups should be flavorful and bursting with flavor, not just salty. I want them to taste authentic, you understand?
Therefore, when a neighbor brought some of this mushroom noodle soup over, I knew I had to ask for the recipe after tasting it for the first time. She was kind enough to share it with me. Oh my goodness, I haven’t been able to cook any other soup for dinner since that time.
Because this is fantastic, my friends! Actually, disregard that; this is exceptional. It is hearty and undoubtedly powerful. You can add as many vegetables as you wish, and it is also really adaptable. Alternately, go ahead and sprinkle some parmesan cheese and pepper over top.
When I don’t feel like cooking or when we are a little under the weather and just want a warm dinner, I like to make a large quantity and freeze it.
BAMBER NOODLE SOUP Nothing quite compares to a decent soup when it comes to delectable foods. We now consider this mushroom noodle soup to be our favorite, and you will too! Recipe Print
INGREDIENTS Olive oil, 1 cup 2 minced garlic cloves and 1 chopped onion 1 cup of sliced mushrooms 2 tablespoons soy sauce 2 teaspoons of ginger, ground 3 teaspoons rice vinegar and 4 cups of beef broth 5-ounce noodles pepper and salt as desired INSTRUCTIONS Add the mushrooms, olive oil, onion, and garlic to a pot set over medium heat. 2 minutes of stirring while sautéing. Stir for a further two minutes after incorporating the soy sauce and ginger. Pour in the rice vinegar and beef broth, and then heat to a boil. Add the noodles and prepare as directed on the package (about 6 minutes). When finished, put the food in bowls and season with salt and pepper. Enjoy. NEED MORE IDEAS FOR DINNER? MORE CAN BE FOUND BELOW:
