Portobello Mushroom and Pasta Soup

Portobello Mushroom and Pasta Soup


1 person made this

Stellette (stars) pasta is a small pasta, good in soups. Use it in this light soup made with veal stock, portobello mushrooms and red wine. Serve with freshly grated Parmesan cheese on top and some crusty bread. You can use any small pasta for this soup like shells or risoni.

William Doubleknife

Serves: 4 

  • 250g stellette soup pasta (or any small pasta)
  • 750ml veal stock
  • 1 grilled portabello mushroom, sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine
  • salt and freshly ground black pepper to taste

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a large saucepan, bring veal stock to the boil,add pasta, stock, mushroom, tomato paste, wine, salt and pepper. Cook over medium high heat for 8 to 10 minutes, or until pasta is 'al dente'.

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