Guest guest Posted April 29, 2002 Report Share Posted April 29, 2002 * Exported from MasterCook * Home-Style Noodle Soup Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 38 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 large onion -- chopped 2 medium-size carrots -- chopped 1 celery stalk -- diced 6 cups vegetable stock (see separate recipe) 1 pinch turmeric Salt and freshly ground black pepper 6 ounces egg noodles or fettucine -- broken into thirds 1 tablespoon minced fresh parsley leaves Serves 4 to 6 To many of us, our mother's homemade noodle soup is among our most comforting memories - a steaming bowl of rich broth and tender noodles that made us feel better no matter what. This version, made with vegetable stock, is every bit as satisfying as the soup I remember. 1. In a large saucepan, heat the oil over medium heat. Add the onion, carrots, and celery, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock, turmeric, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes. About 10 minutes before the vegetables are done, add the noodles to the soup and cook until tender. 2. Stir the parsley into the soup, taste to adjust the seasonings, and simmer for 5 minutes to blend the flavors before ladling into bowls. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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