Homeymushroomnoodlesoup Recipes

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.

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.

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.