Dublin's Homemade Soup Recipe

Sauté Vegetables

In a large pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Cook Mushrooms

Add the sliced mushrooms to the pot and cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.

Make Roux

Sprinkle 1 tablespoon of all-purpose flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Add Broth

Gradually pour in 4 cups of vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and let it cook for 10 minutes.

Add Cream and Season

Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried thyme. Simmer for an additional 5 minutes.

Garnish and Serve

Remove from heat, stir in 2 tablespoons of chopped fresh parsley, and serve hot.

Sauté Aromatics

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing for about 5 minutes until the vegetables are softened.

Add Garlic

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Add Broth and Chicken

Pour in 6 cups of chicken broth and bring to a boil. Once boiling, add the shredded cooked chicken, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Cook Noodles

Add 2 cups of egg noodles to the boiling soup, cooking for 8-10 minutes or until the noodles are tender.

Garnish and Serve

Stir in 2 tablespoons of chopped fresh parsley, remove from heat, and serve hot.