Best 6 Wild Mushroom Noodle Soup Recipes

MUSHROOM NOODLE SOUP

Steps:

• Dice onion and add to a large soup pan/dutch oven. Saute in a splash of water or veg broth.
• Add sliced carrots and celery and saute until softened.
• Add garlic, thyme, sage, and pepper and stir until aromatic - about 3o seconds.
• Add sliced mushrooms and simmer until softened and they have released their liquid
• Add veg broth, poultry seasoning, salt, and bay leaf. Cover and increase heat to simmer.
• Let soup simmer, covered, for 30 minutes
• Remove 1/2 cup of soup broth and set aside.
• Add pasta and cook until al dente - about 10 minutes. Remove from heat.
• Add miso to the 1/2 cup soup broth and whisk until dissolved, stir into soup.
• Add salt and/or pepper to taste and serve.

WILD MUSHROOM NOODLE SOUP

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.

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS

Steps:

• Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
• Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
• Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
• Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
• To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

MUSHROOM NOODLE SOUP WITH SOFT-BOILED EGGS

Steps:

• Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
• Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
• Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
• Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.

WILD CREAM OF MUSHROOM EGG NOODLE BAKE, HOLD THE CANNED SOUP

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• To make the mushroom sauce, heat a medium sauce pot over medium heat. Add the EVOO and the butter. When the butter melts, add the chopped button mushrooms and cook for 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a bubble, then stir in the whole milk. Reduce the heat to low and gently simmer. Season the sauce with nutmeg, salt, and pepper.
• To make the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots and mushrooms. Cook the mushrooms for 8 minutes, or until tender. Season with the thyme, salt, and pepper, and deglaze the pan with the wine or a little stock. Reduce the heat to medium low and let the liquid cook off.
• Preheat the broiler to high.
• While the mushrooms cook, drop the egg noodles into the boiling water, salt the water, and cook the noodles al dente, with a bite to them. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
• Lightly coat a casserole dish with the softened butter, then transfer the cream of mushroom noodles to the dish and top with the mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at the edges. Garnish with chives and serve.