WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
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Tekan Giri
[email protected]The soup was a bit too sour for my taste. I think I'll use less lemon juice next time.
QueenMing Simmons
[email protected]The soup was a bit too spicy for my taste. I think I'll use less chili next time.
Recon Bond
[email protected]The soup was a bit too thick for my taste. I think I'll add some more liquid next time.
Ignacio Palacios
[email protected]The soup was too salty for me. I think I'll reduce the amount of salt next time.
Tj Rohn
[email protected]The soup was a bit bland for my taste. I think I'll add some more spices next time.
Margaret Waithera
[email protected]This soup is so flavorful and easy to make. I will definitely be making it again.
Naeem Zahid
[email protected]I've made this soup several times now and it's always a hit. It's a great recipe to have on hand.
Nerisca Poolman
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Arinda Eve
[email protected]I made this soup for a party and it was a big hit. Everyone loved it.
Najma Dayib
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe to others.
Young Fred
[email protected]This soup is a great way to use up leftover mushrooms. It's also a very affordable meal.
Aiden Rinearson
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The broth was very flavorful and the vegetables were cooked perfectly.
Zahid It zone
[email protected]This soup is amazing! I love the combination of mushrooms and noodles. It's so hearty and flavorful.
Diego
[email protected]I made this soup last night and it was a hit with my family. The broth was so flavorful and the mushrooms were perfectly cooked. I will definitely be making this again.
B-ENOBY Paul
[email protected]This wild mushroom noodle soup is a delightful symphony of flavors. The mushrooms impart an earthy richness that pairs perfectly with the savory broth. The noodles add a satisfying texture, and the vegetables provide a pop of freshness. I highly reco