Courgette and noodle soup

Gavin victor
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

Melt the butter in a large saucepan. Fry the onion, courgettes and mushrooms until soft. Remove from thepan and set aside. Melt the butter in the same saucepan and stir inthe cake flour. Dissolve the soup powder in the boiling water and addsmall quantities at a time to the flour mixture, stirring continuously. Stir inthe 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
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