Homey Mushroom Noodle Soup

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a Eastern European favorite. It uses ketchup in place of tomato sauce, the potatoes and mushrooms are common to the region.

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 large leek, chopped (white part only)
  • 1 cup finely chopped carrot
  • 8 cups vegetable broth
  • 1 large potato, unpeeled, cut into 1/4 inch pieces
  • 2 teaspoons dill weed
  • 1 teaspoon paprika
  • 18 teaspoon pepper
  • 2 cups medium no yolk noodles, uncooked
  • 14 cup ketchup
  • salt and pepper

Directions

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
  2. Cook,stirring frequently for 5 minutes.
  3. Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
  4. Add noodles, cook 10 minutes.
  5. Stir in ketchug and add salt and pepper to taste.

Reviews

(5)
Most Helpful

Great soup and it tasted great even before the ketchup was added. I used green onions in place of leeks as I was really making do. The dill makes this.

Jewelies August 10, 2009

Delicious! The ketchup adds just the right note of subtle sweetness. We will be making this a lot. Thank you.

Moor Driver July 03, 2008

Fantastic soup! I made this exactly as posted, except I couldn't find no-yolk noodles. The combination of dill and paprika is unique, yet really packs a ton of flavor! I just loved the aroma of this soup while it was cooking. The ketchup was the final touch that really brought it all home! The only thing I might want to change is that I wish there was some meat in it to make this a full meal. Thanks for sharing this unexpected delight! Made for Aussie/NZ Recipe Swap #65.

JackieOhNo! June 12, 2012

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