It’s a freezing winter outside and I made this soup to warm myself up. Using wholewheat penne, I had to cook it longer to complement the soupy-ness of my soup. I made that word up. I know you’re smart enough to get my point. Cheers! 
Ingredients: (Doesn’t have to be exact but just a bit of everything will do.)
Mushrooms
Pasta (could be any pasta you got)
Carrot
Celery Leaves
Extra Virgin Olive Oil
Lemon Grass or Tomato (Cut the lemon grass about 2 inches long)
Onion, Garlic and Salt to taste (1/4 tsp for every cup of water)
Pasta (could be any pasta you got)
Carrot
Celery Leaves
Extra Virgin Olive Oil
Lemon Grass or Tomato (Cut the lemon grass about 2 inches long)
Onion, Garlic and Salt to taste (1/4 tsp for every cup of water)
Method:
Saute onion and garlic in EVOO.
Add carrot and mushrooms.
Dash some salt and stir fry for 1 minute.
Add a cup of water. Taste the salinity and add more salt if necessary.
Bring to boil then add the pasta.
Cook until the pasta is soft enough.
Add the celery leaves and turn the heat off.
Enjoy your mushroom pasta soup!
I am an aspiring cook and baker who is also an aspiring blogger. I am a fussy eater who actually prefers simple food. Give me a bowl of rice and steamed vegetables with extra virgin olive oil and a dash of salt and you will have given me a real treat. 