Creamy Mushroom Pasta Soup

Step 1

Soak the dried mushrooms in 1 cup of just boiled water until tender, about 10-15 minutes, before removing from water, reserving the water, squeezing any excess liquid out, and chopping the mushrooms.

Step 2

Melt the butter in a large saucepan over medium heat, add the onion, chopped soaked dried mushrooms, and fresh mushrooms, and cook until tender, about 15 minutes.

Step 3

Add the garlic, paprika, thyme, and dill, and cook until fragrant, about a minute.

Step 4

Add the broth, reserved mushroom soaking water, soy sauce, Worcestershire sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8-10 minutes.

Step 5

Turn off the heat, add the sour cream and cheese, mix and let the cheese melt into the broth before seasoning with salt and pepper to taste.

Step 6

Soak the dried mushrooms in 1 cup of just boiled water until tender, about 10-15 minutes, before removing from water, reserving the water, squeezing any excess liquid out, and chopping the mushrooms.

Step 7

Melt the butter in a large saucepan over medium heat, add the onion, chopped soaked dried mushrooms, and fresh mushrooms, and cook until tender, about 15 minutes.

Step 8

Add the garlic, paprika, thyme, and dill, and cook until fragrant, about a minute.

Step 9

Add the broth, reserved mushroom soaking water, soy sauce, Worcestershire sauce, and pasta, bring to a boil, reduce the heat and simmer until the pasta is tender, about 8-10 minutes.

Step 10

Turn off the heat, add the sour cream and cheese, mix and let the cheese melt into the broth before seasoning with salt and pepper to taste.