Penne Pasta in Creamy Mushroom Soup

Penne Pasta in Creamy Mushroom Soup!

 

 

This recipe is my elder daughter’s contribution.  She’s a busy teenager, who can hardly find

time for herself.  One of her hobbies is cooking. This recipe of hers is a great hit among my

family members, esp. with my younger ones. She adapted the soup recipe from internet,

sometime back, which she says she couldn’t recollect the source. (I apologise for that) She

made lot of changes though...  Anyways, the idea of making it as a meal is hers.

 

Ingredients for Soup:

 

Butter – 30 to 50g

Plain Flour – ¼ Cup

Medium Onion – 1 (finely chopped)

Button Mushroom – 6

Water – 4 Cups

Nestle Cream – 2 tbsp.

Salt and Pepper – to taste

Dried/Chopped Basil – ½ to 1 tsp.

Dried/Chopped Parsley – to garnish

Method:

 

Melt butter in a soup pot over medium heat.  Add chopped onion and salt, fry until golden

brown.  Add mushroom and cook for few minutes.  Add plain flour little by little, stirring

continuously to prevent lumps.  Pour in water little by little, keep stirring in.  Bring to boil,

reduce to low heat and simmer for few minutes.

 

Stir in the cream, pepper and basil, simmer for few more minutes.  Garnish with parsley and

serve hot.

 

Creamy Mushroom Soup!

 

 

You can relish the soup on its own or with bread toast.  When you add cooked

pasta to it, it can be transformed into a fulfilling meal.

 

Penne Pasta:

 

Penne Pasta – 1&1/2 Cups

Water – 4 to 5 cups

Salt – to taste

Oil – 1 tsp.

 

Bring water to boil, add oil, salt and pasta, and cook over medium heat for 10 to 15

minutes.  Check for the doneness then and there.  Pasta need not be cooked through, it will

taste better, when it's 3/4^th done.  It should still be firm, yet cooked.

When the pasta is done, drain the water; wash it once, over running water, to prevent it from

becoming sticky.  Stir in the cooked pasta to a bowl of soup. 

 

Penne Pasta with creamy Mushroom soup is ready!

 

Penne Pasta in Creamy Mushroom Soup!