Courgette and noodle soup

Recipe from: 6/25/1998 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 15
    ml
    butter
  • 1
    onion, finely chopped
  • 4
    small courgettes, sliced
  • 125
    g
    fresh button mushrooms, sliced
  • 25
    ml
    butter
  • 45
    ml
    cake flour
  • 1
    packet chicken noodle soup powder
  • 850
    ml
    boiling water
  • 100
    ml
    elbow macaroni
  • 50
    ml
    parsley, finely chopped
  • 250
    ml
    milk
  • salt and black pepper to taste
 

Method

 
Melt the butter in a large saucepan. Fry the onion, courgettes and mushrooms until soft. Remove from the pan and set aside. Melt the butter in the same saucepan and stir in the cake flour. Dissolve the soup powder in the boiling water and add small quantities at a time to the flour mixture, stirring continuously. Stir in the pasta and simmer slowly until the mixture thickens and the pasta is cooked. Stir continuously as the mixture burns easily. Add the parsley, milk and fried vegetables. Heat through and season to taste with salt and black pepper. Makes a thick soup - dilute if desired. Serves 4.
 

Read more on: soup  |  shallow-fry
 

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