Mushroom and Pappardelle Soup with Gremolata
- 2 Tbs. olive oil
- 4 oz. cremini mushrooms, sliced 1/4-inch thick (2 cups)
- 1 large onion, diced (1 1/2 cups)
- 3/4 tsp. dried Italian seasoning
- 7 cups low-sodium vegetable broth
- 4 oz. pappardelle noodles
- 1 1/2 cups green beans, cut into 1-inch pieces
- 13 cup mascarpone cheese
- 1/4 cup fresh Italian parsley
- 1 clove garlic, peeled
- 2 tsp. grated lemon zest
- To make Soup: Heat oil in pot over medium-high heat.
- Add mushrooms and onion, and saute 5 minutes.
- Stir in Italian seasoning, then broth.
- Cover, and bring to a boil.
- Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally.
- Add green beans, and simmer 3 minutes.
- Remove from heat.
- Whisk reserved 1/2 cup broth into mascarpone in bowl.
- Slowly stir mascarpone mixture into Soup.
- To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.
- Ladle Soup into bowls.
- Garnish each with 2 tsp.
- Gremolata.
olive oil, cremini mushrooms, onion, italian seasoning, vegetable broth, noodles, green beans, mascarpone cheese, fresh italian parsley, clove garlic, lemon zest
Taken from www.vegetariantimes.com/recipe/mushroom-and-pappardelle-soup-with-gremolata/ (may not work)