Wild Mushroom Noodle Soup

mushroom soup/stew kid-friendly healthy low fat vegetarian no meat, no problem noodle dinner garlic small plates

Katherine Sacks

4–6 servings

Source

Ingredients

1 1/2 ounces dried porcini mushrooms

6 garlic cloves, gently smashed

1 small bunch thyme

2 bay leaves

1/2 teaspoon whole black peppercorns

1 1/2 cups medium egg noodles

Kosher salt

12 ounces wild mushrooms, cut into 1/4" pieces if large

2 medium carrots, peeled, cut into 1/8"-thick slices

2 stalks celery, cut into 1/8"-thick slices

3 scallions, thinly sliced, green and white parts separated

Freshly ground black pepper

2 tablespoons celery leaves, coarsely chopped

Method

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.

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.

Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.