058 / 100 · Warm Lunches

Mushroom-and-Pea Noodle Soup

Name: Mushroom-and-Pea Noodle Soup
Prep time: 15 min
Total time: 25 min
Yield: 4 soup bowls
Ingredients: 1 tbsp olive oil; 2 cups sliced button mushrooms; 4 cups low-sodium vegetable broth; 2 cups dry short egg noodles, about 4 oz; 1 cup frozen peas; 1/4 tsp dried thyme

Suggested ages 12+ Cook with help: an adult handles heat and sharp tools

4 soup bowlsActive 15 minTotal 25 min

Short egg noodles are easier to scoop than long strands. Mushrooms simmer first so they become tender before the noodles go in. The young cook reads the packet timing and gets the bowls ready.

Start with the grown-up check

A deep white bowl of egg noodles, sliced mushrooms and peas in clear broth, with a spoonful at the rim. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult slices mushrooms and handles simmering broth, noodles and serving.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult wipes mushrooms and slices them evenly. Check the noodle package for its cooking time.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookMeasure broth, noodles, peas and thyme; keep each separate.
Grown-upHeat oil in the pan, add mushrooms and stir over medium heat for 5 minutes.
Grown-upAdd broth and thyme and bring to a boil. Add noodles and cook for the package time, adding peas for the last 3 minutes.
Grown-upCheck noodles and peas are tender, remove from heat and portion into bowls. Allow soup to cool before eating.

The skill you’re learning

Write down when each ingredient joins the pan. Noodles and frozen peas need less cooking than the mushrooms, so they arrive later.

Try one change

Replace mushrooms with 2 cups small broccoli florets and simmer them until tender.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 1 day. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

Save printable recipe card

Printable ingredients, age and actor-labeled steps for Mushroom-and-Pea Noodle Soup