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Homey Mushroom Noodle Soup

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“This is a Eastern European favorite. It uses ketchup in place of tomato sauce, the potatoes and mushrooms are common to the region.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 large leek, chopped (white part only)
  • 1 cup finely chopped carrot
  • 8 cups vegetable broth
  • 1 large potato, unpeeled, cut into 1/4 inch pieces
  • 2 teaspoons dill weed
  • 1 teaspoon paprika
  • 18 teaspoon pepper
  • 2 cups medium no yolk noodles, uncooked
  • 14 cup ketchup
  • salt and pepper

Directions

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
  2. Cook,stirring frequently for 5 minutes.
  3. Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
  4. Add noodles, cook 10 minutes.
  5. Stir in ketchug and add salt and pepper to taste.

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