Grandma Sellani’s Quadrucci Soup

Grandma Sellani’s Quadrucci Soup

• 32 oz. vegetable broth
• ½ c. chopped onion
• 1 clove garlic, minced
• 2 carrots, diced small
• 2 celery stalks diced small
• 1 T. vegan butter
• 1 c. mushrooms, diced small
• 1 bay leaf
• ½ c. fresh flat leaf Italian parsley, minced
• ½ package (14 oz.) Twin Dragon brand wonton wrappers. Keep in refrigerator until ready to cut.
• 1 tsp. salt or more to taste
• Several grinds of fresh ground black pepper
• Toppings: vegan Parmesan, extra parsley or a squeeze of lemon

Directions

1. Take the wonton wrappers and cut lengthwise into thin strips (about 1/16”).  Cut the strips width-wise into squares (1/16” on each side).  Set aside.
2. Heat vegan butter in soup pot. Add celery, onion, garlic, and carrot and saute until soft, about 3 – 5 minutes.  Add mushrooms and saute another minute.
3. Add broth and bring to boil. Add salt and pepper.
4. Add quadrucci noodles (chopped wonton wrappers) and allow to cook until they are firm to the bite – about 2-3 minutes. They will no longer appear translucent.
5. Remove from heat and add parsley. Stir thoroughly.  Add additional salt and pepper to taste.
6. Serve immediately – top with additional parsley, vegan Parmesan cheese or a squeeze of fresh lemon.