Mushroom Noodle Soup

Ingredients

• 1 small onion (1 1/2 cups)
• 2 ribs celery (1 cup)
• 2 carrots (1 cup)
• 2-3 cloves garlic, minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp rubbed sage leaves
• 1/4 tsp ground pepper
• 8 oz Baby Bella mushrooms, cleaned and sliced
• 8 cups low-sodium vegetable broth
• 1/2 tsp poultry seasoning
• 1/2 tsp salt
• 1 bay leaf
• 12 oz dried pasta
• 1 Tbs white miso

Instructions

1. 1

   Dice onion and add to a large soup pan/dutch oven. Saute in a splash of water or veg broth.

2. 2

   Add sliced carrots and celery and saute until softened.

3. 3

   Add garlic, thyme, sage, and pepper and stir until aromatic - about 3o seconds.

4. 4

   Add sliced mushrooms and simmer until softened and they have released their liquid

5. 5

   Add veg broth, poultry seasoning, salt, and bay leaf. Cover and increase heat to simmer.

6. 6

   Let soup simmer, covered, for 30 minutes

7. 7

   Remove 1/2 cup of soup broth and set aside.

8. 8

   Add pasta and cook until al dente - about 10 minutes. Remove from heat.

9. 9

   Add miso to the 1/2 cup soup broth and whisk until dissolved, stir into soup.

10. 10

    Add salt and/or pepper to taste and serve.