Wild Mushroom Noodle Soup
A hearty and aromatic soup featuring wild mushrooms, egg noodles, and vegetables in a rich porcini mushroom broth. This comforting soup combines the earthiness of mushrooms with classic vegetables and herbs for a deeply flavored meal.
Ingredients
- •1½ ounces dried porcini mushrooms
- •6 cloves garlic
- •1 bunch thyme
- •2 leaves bay leaves
- •½ teaspoon whole black peppercorns
- •1½ cups medium egg noodles
- •to taste Kosher salt
- •12 ounces wild mushrooms
- •2 medium carrots
- •2 stalks celery
- •3 whole scallions
- •to taste black pepper
- •2 tablespoons celery leaves
- •coarsely chopped
Cooking Instructions
- 1.
Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
120 min
- 2.
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.
5 min
- 3.
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.
60 min
- 4.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
8 min
- 5.
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.
5 min
- 6.
Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
2 min
- 7.
Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
