Mushroom and Pappardelle Soup with Gremolata

  1. To make Soup: Heat oil in pot over medium-high heat.
  2. Add mushrooms and onion, and saute 5 minutes.
  3. Stir in Italian seasoning, then broth.
  4. Cover, and bring to a boil.
  5. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally.
  6. Add green beans, and simmer 3 minutes.
  7. Remove from heat.
  8. Whisk reserved 1/2 cup broth into mascarpone in bowl.
  9. Slowly stir mascarpone mixture into Soup.
  10. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.
  11. Ladle Soup into bowls.
  12. Garnish each with 2 tsp.
  13. 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)

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