Home » Mushroom » Wild Mushroom Noodle Soup

Wild Mushroom Noodle Soup

posted in: Dinner, Mushroom, Noodle 0

recipe image

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
Servings: 6

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.
  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.
  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.
Instructions:
  1. Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7–8 minutes. Drain; rinse under cold water.
  2. 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.
  3. Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
Instructions:
  1. Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.


Estimated Nutrient Breakdown:


Calories: 605.03
Weight: 728.40g
Total Fat: 5.83g
Saturated Fat: 1.02g
Trans-Fat: 0.03g
Monounsaturated Fat: 0.98g
Polyunsaturated Fat: 1.24g
Protein: 22.19g


Cholesterol: 47.88g
Sodium: 212.83g
Calcium: 295.03g
Magnesium: 199.80g
Potassium: 3,472.75g
Iron: 19.62g
Zink: 7.92g
Phosphorus: 585.81


Vit A: 1,131.95
Vit B1: 1.00
Vit B2: 1.76
Vit B3: 26.86
Vit B6: 1.24
Vit B12: 0.17
Vit D: 792.97
Vit E: 792.97
Vit K1: 263.87

Notes:

Caution: Sulfites,FODMAP
Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Fat
Notes: I be mad for components, because they are nice.


Author: Epicurious
Tags: Wild Food Box,,Low-Fat

Leave a Reply

Your email address will not be published. Required fields are marked *

four × one =