Directions:

1. Heat butter or olive oil (or a combination of the two) in a stock pot over medium heat.
2. Saute onions until they are soft and translucent.
3. Add chopped vegetables and garlic. Saute for another 5-10 minutes. The longer and slower you can cook the vegetables, the better, but if you're in a hurry, just make sure everything is heated through.
4. Add water, Better Than Bouillon, "chicken" seasoning (if using) and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender.
5. Meanwhile, heat additional butter or olive oil in a skillet over medium heat. Add Quorn and cook according to directions on the package. Don't over cook; set aside when done. If you've used Quorn patties, cut into cubes or slices, suitable for soup.
6. While soup is simmering, make the noodles.
7. In a food processor fitted with the metal blade, combine flour, salt, and olive oil.
8. Add the egg and process for 10-15 seconds.
9. Check dough. If it's too sticky, add a little bit of flour. If it's too dry, sprinkle in a little bit of water. I like to have my dough the consistency of soft bubble gum but not sticky.
10. Remove from processor and knead for a few minutes.
11. Run the dough through the rollers of a pasta machine (or roll by hand), until you've reached a good thickness (thicker than standard spaghetti).
12. You can then use the blades of the pasta machine to cut noodles, but for this soup, I prefer thick, hand cut noodles. Using either a knife or a pizza roller, I cut noodles that are about 1/2" thick and 2"-3" long.
13. When the soup vegetables are tender, bring the soup back to a boil.
14. Add cooked Quorn and boil for 2 more minutes.
15. Test noodles, adjust salt and pepper, if necessary, and serve when ready.
16. Note: If you use store bought, rather than homemade noodles, boil them separately according to the package directions (less a minute or two). Then drain and add to soup as above.