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Ready in 10 Minutes! Fall Mushroom Pasta Soup
Ready in 10 Minutes! Fall Mushroom Pasta Soup

Before you jump to Ready in 10 Minutes! Fall Mushroom Pasta Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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You can make similar alterations with the oils that you use for cooking. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. Olive oil also is a good source of vitamin E which is beneficial for your skin, among other things. If you currently consume a lot of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. Searching for a local supplier of fresh produce will give you the option of eating foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before it is sold.

Obviously, it’s not at all hard to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to ready in 10 minutes! fall mushroom pasta soup recipe. You can cook ready in 10 minutes! fall mushroom pasta soup using 14 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Ready in 10 Minutes! Fall Mushroom Pasta Soup:
  1. Prepare 200 grams Thin pasta (I used one that requires 5 minutes of cooking time)
  2. Get 1 pack Bacon
  3. Use 1 can Tuna (when substituting the bacon)
  4. Take 2 Shiitake mushrooms
  5. Prepare 1 small pack Enoki mushrooms
  6. Provide 1/2 pack Shimeji mushrooms (brown clam shell mushrooms)
  7. Provide 1 clove Garlic
  8. Take 1 Red chili peppers
  9. Get 10 ml White wine or sake
  10. Prepare 300 ml Water
  11. You need 1 Consomme cube
  12. Take 1 dash Coarsely ground black pepper
  13. Take 1 for garnish Parsley or green onions
  14. Provide 2 tbsp Olive oil
Instructions to make Ready in 10 Minutes! Fall Mushroom Pasta Soup:
  1. Boil water in a large pot for the pasta.
  2. Slice or mince the garlic. Cut the bacon into bite-sized pieces. If you are using tuna, lightly drain the oil.
  3. Cut the shiitake mushrooms into slices. Cut the stems off the shimeji mushrooms, and separate into small pieces by hand. Cut the stems off the enoki mushrooms, and cut into half lengths.
  4. Briefly wash the mushrooms.
  5. Add the olive oil into a frying pan, and sauté the garlic over low heat until fragrant. Add the red chili peppers, and bacon (or tuna), and stir-fry.
  6. When the bacon is cooked through, add the mushrooms, swirl in the white wine, and continue stir-frying.
  7. When the Step 1 water starts to boil, add salt (excluded from the recipe), and cook the pasta.
  8. Add the water to the Step 6 pan. Add the consommé cube, and simmer over high heat until it starts to boil.
  9. Simmer over medium heat until the pasta is ready. Taste it and adjust the flavour with salt if you need
  10. Transfer the pasta into a sieve, place in the Step 9 pan, and mix well. Taste it again, sprinkle with black pepper, and you're done.
  11. Drizzle with soy sauce at the end when you are using tuna. It will add more flavour to the dish.
  12. If you like to have plenty of soup, increase the amount of water by 250-300 ml per consommé cube.

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