Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.

When it comes to delicious dishes nothing quite beats a good soup. This Mushroom Noodle Soup has become our favorite!

Okay, I’m going to be completely honest with you all. I’m a soup addict. There, I said it. I just love soups and I just can’t stop myself from making them night after night. Please, please tell me I’m not the only one.

And I mean, for me it’s completely normal and I actually question people that don’t like soups, how could you possibly not love them if they are creamy and warm and comforting and they come packed into a bowl that makes your soul feel warm and happy? But with that being said, I’m a picky soup eater. I want all my soups to be delicious and jam packed with flavor and not just salty. I want them to taste like the real deal you know?

So when a neighbor brought some of this Mushroom Noodle Soup over and I tried it the first time I knew that I had to ask for the recipe, and she was gracious enough to share it with me. And oh my gosh, since that moment I haven’t been able to make any other soup for dinner.

Becuase my friends, this is good! Actually, scratch that this is beyond good. It’s hearty and it definitely packs a punch. It’s also super versatile and you can add as many veggies as you would like to it. Or you can go ahead and top it with a generous shake of pepper and parmesan cheese.

I like to make a big batch and then freeze it for those days when I don’t feel like cooking or for those moments when we are feeling a bit sick and just want a warm dinner.

Ingredients

¼ Cup olive oil
1 Onion diced
2 Garlic cloves minced
1 Cup mushrooms sliced
2 Tbsps soy sauce
2 Tsps ground ginger
4 Cups beef broth
3 Tsps rice vinegar
5 oz noodles
Salt and pepper to taste

Instructions

In a pot over medium heat add the mushrooms, olive oil, onion, and garlic. Saute for 2 minutes while stirring.
Incorporate the soy sauce and ginger, and stir for another 2 minutes.
Pour the beef broth and rice vinegar, bring to a boil.
Add the noodles and cook according to package directions (about 6 minutes).
When done serve in bowls and sprinkle with salt and pepper.
Enjoy.