mushroom-alfredo-lasagna-soup
I’ve always loved creamy mushroom sauces and wanted to find a way to fold that flavor into pasta. Lasagna soup just made sense. I used three kinds of mushrooms along with dried porcini for depth, and a good amount of cheese to give it that deconstructed lasagna feel. Finished it off with a little truffle oil for extra richness. Honestly, this turned out to be one of the best bowls I’ve made - perfect for fall and soup season.
Ingredients
0.5 oz (15 g) dried porcini mushrooms (optional, see note)
1.5 cups boiling water (for soaking porcini)
3 tbsp cooking oil (olive or neutral)
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