Name: Mushroom Vegetable Soup with Pasta
Cook time: 24 min
Yield: 4 servings
Ingredients: 16 ounces of mushrooms (sliced); 2 carrots (thinly sliced); 2 stalks of celery (chopped); 1 onion (chopped); 3 tablespoons of olive oil; 1/2 teaspoon of herbes de provence; Black pepper (to taste); Salt (to taste); 8 cups of vegetable stock; 6 tablespoons of plain yogurt; 1/4 cup of parsley (finely chopped; to garnish); 6 ounces of pasta (bowties; gluten-free if needed)

Ingredients

Mushrooms
Carrot
Celery
Onion
Olive oil
Herbes de provence
Black pepper
Salt
Vegetable stock
Plain yogurt
Parsley
Pasta

16 ounces of mushrooms (sliced)
2 carrots (thinly sliced)
2 stalks of celery (chopped)
1 onion (chopped)
3 tablespoons of olive oil
1/2 teaspoon of herbes de provence
Black pepper (to taste)
Salt (to taste)
8 cups of vegetable stock
6 tablespoons of plain yogurt
1/4 cup of parsley (finely chopped; to garnish)
6 ounces of pasta (bowties; gluten-free if needed)

Directions

This aromatic mushroom soup will be the perfect meal on a winter day. It's cozy, wholesome, and full of delicious flavors. Since it is made with pasta, it will fill you up and keep you satisfied for longer. Best of all, it will be on your table in less than half an hour.

In a pot, cook the pasta according to the instructions on the package. Then drain it and set it aside.(10 minutes)
Meanwhile, in a large pot, sauté the onions in olive oil until translucent. Add the celery, mushroom, and carrots, and cook them for 3-4 minutes.
Add the herbes of Provence and cook everything for another minute. Then add the vegetable stock and bring the mixture to a boil. Then lower the heat and cook it until the vegetable are tender.(10 minutes)
Remove a cup of the soup (just the liquid) from the pot and mix it with the yogurt until well-incorporated. Pour it back into the pot and give it a mix, season with salt and pepper to taste, and take the soup off the stove.(3 minutes)
Serve with pasta and parsley. Enjoy!(1 minute)