Mushroomnoodlesoup Recipes

HOMEY MUSHROOM NOODLE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
• Cook,stirring frequently for 5 minutes.
• Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
• Add noodles, cook 10 minutes.
• Stir in ketchug and add salt and pepper to taste.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Remove skin and excess fat from chicken pieces and transfer to a large dutch oven. Place peppercorns, bay leaves and allspice berries on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken. Add chicken broth to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil. Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes. Using tongs, transfer the chicken to a cutting board to cool.
• Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard. If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add butter, when it foams add the mushrooms and cook in a single layer until browned about 3-4 minutes. Flip to brown the other side. Pour the chicken broth over the mushrooms and add the chopped carrots, celery and onion. Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
• While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
• When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with salt and pepper to taste.
• Place 1/2 cup noodles in each bowl. Ladle chicken soup over the noodles. Sprinkle with parsley and serve.

MUSHROOM SOUP

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

CHICKEN MUSHROOM NOODLE SOUP

Steps:

• Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
• Add the chicken and cook about 5 minutes.
• Stir in the mushrooms and cook for another minute.
• Add the stock and seasoning and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Stir in the noodles and simmer another 5 minutes until they are tender.
• Stir the green onions through the soup.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

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.

CHINESE MUSHROOM NOODLE SOUP

Steps:

• Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
• Slice the fresh mushrooms and set aside.
• In a large saucepan, heat the chicken stock and bring to a boil.
• Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
• Reduce the heat and cook according to noodle package instructions (just until tender).
• Serve hot.

MUSHROOM NOODLE SOUP

Steps:

• Prepare vegetables: Chop the onion finely and set aside. Slice the carrot, cut the leek into thin rings, and the red bell pepper into small strips.
• Saute: Heat the oil in a soup pot and fry the onion until translucent. Add the chopped vegetables and cook, stirring for about 3 minutes.
• Slice the mushrooms while the vegetables cook.
• Simmer: Add the garlic-ginger paste to the soup, stir well, then add the vegetable broth, sliced mushrooms, and sambal oelek. Simmer for about 7 minutes.
• Noodles: Add the hoisin, fish, and soy sauce, and noodles to the pot. Cook the noodles in the soup according to the packet's instructions or until done to your liking. In my case, the noodles had to be cooked for 4 minutes.
• Toppings: Slice the scallions thinly and add them to the soup together with the chopped chives and parsley. Serve immediately.

CREAMY MUSHROOM SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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.