QUEEN OF GREEN'S CHICKIE NOODLE SOUP WITH BARILLA LOVE

INGREDIENTS

• 1 lb Barilla Love Pasta
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 stalks of celery, diced
• 2 garlic cloves, minced
• 2 sage sprigs
• 2 Italian flat lead parsley, minced
• 2 thyme sprigs
• 1/4 cup parsley, chopped
• 2 lbs King Oyster mushrooms
• 3 cubes vegan chicken bouillon
• 1/2 cup all purpose flour
• 1/2 cup neutral oil
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1/2 tsp white pepper
• 2 cans coconut milk

PREPARATION

1. 1.In a large pot, sweat the mirepoix (onions, carrots, celery, and mushrooms) in the half cup of oil and salt on medium heat.
2. 2.Add the flour, constantly stirring until you achieve a blonde roux.
3. 3.Once roux is blonde, whisk in the coconut milk slowly.
4. 4.Once all incorporated, add in 2 qts of water.
5. 5.Add herbs and all seasonings, including the vegan chicken bouillon.
6. 6.Bring the mixture to a boil.
7. 7.Add the pasta and cook another 7-10 minutes on medium-low heat.
8. 8.Serve in bowls and garnish with fresh parsley and basil/cilantro oil.