Description
A rich and creamy soup featuring celery, potatoes, mushrooms, and pasta in a savory broth. This comforting dish is perfect for cozy nights and easy weeknight meals.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3–4 celery stalks, sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper, to taste
- 1 cup small pasta (orzo, ditalini, or elbow macaroni)
- Fresh parsley or chives, chopped, for garnish
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add onion and celery, and sauté for 3–4 minutes until softened.
- Stir in garlic and mushrooms, and cook for another 3–4 minutes until mushrooms are browned and release moisture.
- Add diced potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Add the pasta and cook according to package directions, stirring occasionally, until al dente.
- Lower heat and stir in the heavy cream. Heat gently without boiling until soup is creamy. Season with salt and pepper to taste.
- Ladle into bowls, garnish with chopped parsley or chives, and serve hot with bread or salad.
Notes
- Use vegetable broth for a vegetarian version.
- Swap cream for milk or dairy-free alternatives for a lighter or dairy-free version.
- Partially blend soup with an immersion blender for a smoother texture.
- Add cooked chicken, turkey, or tofu for extra protein.
- Undercook pasta slightly if planning to store leftovers to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
