Pasta soup with vegetables

Submitted by enr on 26 Feb 2010
1 onion
200 g fine fresh mushrooms
1 carrot
4 tbsp canned corn
4 tbsp peas (frozen or canned)
2 potatoes
2 tbsp canned tomatoes
1 / 3 cups chopped fresh parsley
1 and 1/2 cup macaroni
about 2 quarts chicken broth (or water + 2 bouillon cubes)
1 tsp basil
1 tbsp chervil
fat roux
1 egg
3 tbsp yogurt
Pasta soup with vegetables
Photo added on
Photo author
Luke is peeled, washed, blotted dry and cut into small pieces. The fat is heated, onion fry with red peppers and peeled tomatoes. Stir and add the basil, chervil and pepper. Pour the chicken broth. Once boiling, add to it the peeled and cut into small cubes of potatoes, corn, sliced ​​carrots, mushrooms and peas purposes. The soup simmer on low heat until ready vegetables like 5 minutes before removing it from heat and add the pasta and chopped parsley. Mix and after cool a bit, make soup thickenerta: egg mix with yogurt, scoop up a little of the soup and put to thickenerta soup, stir and pour the mixture into the soup to a trickle, stirring well.
0 users
26 Feb 2010