• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 125g/4oz dried porci­ni mush­rooms, chopped
  • 200g/7oz mush­rooms, sliced
  • 1 bunch spring onions/scal­lions sliced length­ways
  • 1lt/4 cups veg­etable or chick­en stock/broth
  • 1 tsp dried rose­mary or mixed herbs
  • 150g/5oz fine egg noo­dles
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & mush­rooms in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the mush­rooms and noo­dles are ten­der and cooked through. Sea­son and serve.
  3. Use any type of fresh mush­rooms you pre­fer for this soup.