Sopa Criolla de Champinones (Creamy Noodle and Mushroom Soup)
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Ingredients
- 150 g vermicelli pasta
- 300 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato puree
- 900 ml vegetable stock
- 200 ml whole milk
- 2 large eggs
- 20 g butter
Nutrition (per serving)
- Calories
- 303 kcal
- Protein
- 13.8 g
- Carbohydrate
- 38.1 g
- of which sugars
- 8 g
- Fat
- 10.4 g
- of which saturates
- 5 g
- Fibre
- 2.3 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the onion and garlic for 5 minutes until softened.
- 2
Add the mushrooms and cook for 6-7 minutes, until golden. Stir in the tomato puree.
- 3
Pour in the vegetable stock and bring to a simmer. Add the vermicelli and cook for 4-5 minutes, until tender.
- 4
Stir in the whole milk and warm through for 2 minutes.
- 5
Crack the eggs into the simmering soup and poach for 3-4 minutes, until the whites are set.
- 6
Ladle into bowls, making sure each gets a poached egg.
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