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Mushroom noodle soup recipe

Mushroom noodle soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Mushroom soup

You can use any wild or store-bought mushrooms for this soup. We just made this with chanterelles – quick and delicious.

Be the first to make this!

IngredientsServes: 4

  • 1 medium onion, minced
  • 1 carrot, diced
  • 1 knob butter
  • 250g fresh mushrooms, chopped
  • 1.5L water
  • salt and pepper to taste
  • 1 stock cube (optional)
  • 2 potatoes, peeled and diced
  • 50g small pasta
  • chopped dill to taste
  • soured cream to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a large pot fry onion and carrot in butter for 5 to 7 minutes. Add chopped mushrooms and fry till they start to soften, a further 5 minutes.
  2. Bring 1.5L water to the boil and add salt to taste. If you like, you can add a stock cube. Add veg and mushrooms. Cook for 5 minutes. Add pasta and cook until cooked, the time varies depending on pasta type. Add pepper and minced dill.
  3. Serve garnished with soured cream.

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Reviews & ratingsAverage global rating:(6)


Wild Mushroom Noodle Soup

Photo by Chelsea Kyle, Food Styling by Ali Nardi

A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.

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Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup reduced fat (2%) milk
  • 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
  • 2 cups cubed boneless, skinless chicken breasts, cooked
  • 1 1/2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded Cheddar cheese

Mushroom Noodle Soup

To Make Broth:
Mince or chop mushrooms very fine.
Add Water, 2 lb mushrooms, all but 1/2 cup onions, garlic, basil, bay leaf and salt into a large pot. Bring to boiling, then reduce to a simmer. Partially cover. Allow to simmer for 60 - 90 minutes. Strain through very fine strainer and keep about a 1/2 cup of the mushroom/onion/garlic mix and return to broth.

Can make broth in advance, and refrigerate or freeze.

To Finish Soup:
Bring broth back to boiling. Add egg noodles, remaining onion, broccoli, carrot, asparagus, celery, corn, and any other veggie you prefer. Cook until noodles have only 1 or 2 minutes and add the remaining mushrooms (sliced). Garnish with fresh parsley.

Be experimental. Add the veggies you like. If you like crunchy veggies like I do, don't put them in at the same time as the noodles - wait a few minutes.

Makes roughly 12 1-cup servings.

EDIT: If you are vegan, or simply like whole wheat better than egg, whole wheat noodles may be used in place of the egg noodles.


Oyster Mushroom Noodle Soup

Today we’re making a plant-based version of chicken noodle soup. That must mean we’re adding cubes of tofu to our soup, right? Not so fast! Notice those shreds of “chicken” in this soup? They aren’t chicken. They aren’t tofu. They aren’t unhealthy mock-meat. Nope, these are oyster mushrooms.

The day I discovered that oyster mushrooms, look, feel, and taste like chicken (in a good way) was one of the happiest of my life. These fragile white mushrooms grow in the shape of oyster shells (thus the name) and I buy them from the mushroom guy at my farmer’s market (don’t we all have mushroom guys?). They’re really incredible for a million reasons, but their chicken-like properties makes them one of my new favorite ingredients.

In this soup, these mushrooms not only replace the chicken’s shape and texture, they also enhance the broth, giving it a rich and meaty and comforting taste to go along with the bounty of fresh veggies, comforting pasta, and fragrant herbs. I mean, I had high hopes for this soup, but it really blew me away. Best of all, it’s dead simple to make and takes no time at all. I don’t care if it’s 100º outside (like it is in California this week), make this soup ASAP.

Makes 4 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 small white onion
  • 3-4 carrots
  • 4 stalks celery
  • 3 cloves garlic
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups (chopped) oyster mushrooms
  • 1 1/2 cups pasta (I used fusilli)
  • 1/3 cup (chopped) fresh parsley
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • Salt & black pepper

Step One

This soup starts with a solid base of chopped carrots, celery, and white onion (mirepoix). A typical mirepoix would be finely-chopped, but I like to add larger, more rustic chunks to this soup by loosely chopping the onion and slicing the carrots and celery into half-moon pieces. Also, finely-chop 3 cloves of garlic. Add all this to a large stockpot that has been heated with a splash of olive oil.

Step Two

Give these veggies about 5 minutes in the stockpot over medium-high heat to soften and turn more translucent. Then, add the vegetable broth + water and bring to a boil.

Step Three

Next, add all the other ingredients into the pot (loosely-chopped mushrooms, pasta, parsley, oregano, thyme, salt (to taste), and liberal amounts of black pepper. Let this return to a boil and turn down the heat to a low simmer. Cover, and let simmer for about 30 minutes while the flavors work together to turn this soup into something magical.

That’s it! Serve immediately or store in the refrigerator for several days.


  • 8 oz. slab bacon, cut into 1/4″ matchsticks
  • 4 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 (3″) piece ginger, minced
  • 3 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 lb. Chinese egg noodles
  • 1 cup canola oil
  • 3 red-skinned potatoes, cut into 1/2″ cubes
  • 1 ⁄2 mirliton (chayote squash), cut into 1/4″ matchsticks
  • 2 eggs, lightly beaten
  • Asian chile paste, such as sambal oelek, for serving
  1. Make the stock: Heat oil in a 6-qt. saucepan over medium-high heat brown wings, about 8 minutes. Add scallions, garlic, ginger, and 12 cups water and bring to a boil reduce heat to medium-low, and simmer until chicken falls off the bone, about 1 hour. Pour broth through a fine strainer, discard solids, and set broth aside. Meanwhile, place mushrooms in a large bowl and pour over 4 cups boiling water let sit until softened, about 15 minutes. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms set aside.
  2. Make the soup: Return saucepan to medium-high heat add bacon and cook, stirring, until crisp, 14-16 minutes. Add scallions, garlic, and ginger, and cook, stirring, until soft, about 8 minutes. Add mushrooms, and cook until liquid is evaporated, about 6 minutes. Add reserved broth and mushroom soaking liquid bring to a boil add noodles and cook, stirring occasionally, until al dente, about 7 minutes. Stir in soy sauce and vinegar keep warm.
  3. Heat oil in a 10″ skillet over medium-high heat working in batches, add potatoes and fry until lightly browned and cooked through, about 10 minutes. Transfer to paper towels to drain and set aside. Add mirlitons to oil and fry until soft, about 30 seconds transfer to paper towels to drain and set aside. Drain off all but 2 tbsp. of oil, and return to medium heat. Add eggs and swirl skillet to make an omelette cook, turning once, until just cooked through, about 2 minutes. Transfer to a cutting board, roll up omelette like a cigar, and cut crosswise into 1 ⁄4″-thick strips.
  4. To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste.

Correction: August 1, 2011 An earlier version of this recipe included an instruction to discard solids after soaking the mushrooms in step 1. The mushrooms should not be discarded.


Mushroom noodle soup recipe - Recipes

Bun moc is a vermicelli noodle soup made from a pork and shiitake mushroom infused broth. The meats commonly include pork paste balls made from gio song (raw pork sausauge), cha lua (pork sausage— which is gio song that has been wrapped in banana leaves and boiled). Taken all together, this is a delicious, earthy, yet light noodle soup that’s very popular in the northern parts of Vietnam, but can also be found throughout the country. Unlike pho or bun bo hue, this soup is not as time intensive and is really easy to prepare.

Bun Moc (Vietnamese Pork and Mushroom Noodle Soup)
Printable Recipe

  • 4 lbs. pork ribs (cut into 2-3 inch pieces) or you can also use combination of ribs and bone
  • 1.5-2 cups of dried shiitake mushrooms
  • 1/2 cup wood ear fungus strips
  • 1 12oz container of pork paste (this is commonly found in your Asian Grocery–if frozen, defrost in the fridge the night before–this is commonly already pre-seasoned)
  • 1 tbs pepper
  • salt
  • fish sauce
  • 1 package of vermicelli noodles
  • 1 cha lua (pork sausage loaf) cut into thin pieces and also commonly found in Asian Groceries either wrapped in banana leaves or aluminum foil
  • beansprouts
  • cilantro, thinly chopped
  • scallions, thinly chopped
  • chili garlic sauce

In large stock pot, place the pork ribs/bones with enough water to cover and bring to boil for about 5 minutes or so. The gunk will surface from the ribs. Empty the water and wash the ribs/bones with cold water. Also wash the pot to get the residue off the side or have a second pot with hot water ready. Place the cleaned ribs/bones into the pot and cover with about 4 qts of water or so. Bring to boiling again, occasionally skimming any left over residue, and turn heat to low and simmer.

In the meantime, soak the wood ear fungus and shiitake mushrooms in separate bowls of warm water for about 15 min. Remove the woodear fungus, squeeze out the water and coarsely chop. Mix this along with the black pepper into the pork paste and set aside in the fridge.

Boil another pot of water to make the vermicelli noodles. Cut the cha lua, scallions, and cilantro and set aside.

After simmering the stock for about 1. 5 hrs, add the shitake mushrooms along with the water it was soaked in and continue on low heat for about another 30 minutes. Season broth with salt and/or fish sauce. Both the pork ribs and shitake mushrooms should be very tender. If you used pork bones, you can strain and discard.

When you’re ready to serve, bring the pot to boil again and use a wet spoon or wet hands to form small pork paste balls and cook in boiling broth–about 3-4 minutes or so. Ladle the soup with tender ribs, shiitake and pork paste balls over vermicelli noodles and serve with beansprouts and dab of chili garlic.


Chicken Mushroom Noodle Soup

Only one hour and a few pantry staples separate you from this tasty bowl of homemade soup. Ok, not this bowl. In fact much more than a mere bowl. A whole pot of goodness! And frankly, after the sugar high of this weekend, I think we could all use a little moderation. Queue the back in time harp music.

Friday I wrote a post about some insanely indulgent fluffer nutter brownies. My premise was that despite Halloween being just a day away, you wouldn&rsquot be able to stay away from these brownies. Those brownies were da&rsquo bomb, but they didn&rsquot impact my ability to scarf down my favorites from the candy bowl either.

Not that Halloween indulgence wasn&rsquot completely expected or warranted. Lord almighty, it&rsquos a bowl of candy sitting within arms reach. Of course, we&rsquore going to indulge. In our case, it was Peanut M&Ms, Kit Kat, and Almond Joy. Trifecta!

I rationalized my hand-to-mouth Hoover-esque gobble-fest. I mean, peanuts are healthy! Ditto almonds. Hell, coconut&rsquos a fruit, right? And Kit Kat? Well, those wafers aren&rsquot really cookies at all, they&rsquore like crispy bites of air. Air doesn&rsquot have calories. Whaaattt.

So with my head still buzzing from the sugar high, I figured moderation was in order. This time, in the form of a tasty, comforting, chicken noodle soup. If you have homemade chicken stock at the ready (it&rsquos so much better), but I won&rsquot judge if you use your favorite boxed variety.

This delicious soup is loaded with chicken right off the bone, a standard blend of onions, carrots and celery plus sauteed crimini mushrooms and of course, egg noodles. They key to the noodles is to cook them separately to just al-dente. Then rinse them with cold water to stop the cooking. Instead of plunking the noodles into the pot, add them to individual serving bowls, that way your last bowl will have the same toothsome quality as the first. This should cure your sugar hangover.

Also check out this Southwestern Chicken Quinoa Soup for a little more spice and heat.


Step by step instructions to make vegan mushroom soup

Although it uses quite a few ingredients, making this homemade mushroom soup recipe is easy peasy.

  1. Melt the butter in a large pot over medium heat. Or, if you would rather, you can use refined avocado oil or olive oil instead of butter. Saute the onions in the pot for 5 minutes. Add your mushrooms to the pot saute on high for 5 more minutes.
  2. I like to add in a splash of white wine (use a dry white wine, like chardonnay), into this next step, but it is optional. You may leave it out. Let’s get to that next step now, eh?
  3. Next, stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

  1. While the soup simmers, whisk the milk and arrowroot flour together in a small bowl. Slowly whisk this into the soup and stir well to blend. Cover and simmer everything for 15 more minutes, stirring occasionally.

  1. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes but don’t allow it to boil. Serve immediately.

The soup is filling and SO delicious! I like to serve homemade gluten free naan with my vegan mushroom soup. Serving it with a healthy salad is a good option, too. Or, think outside of the box and stir some cooked quinoa or brown rice into the soup. Extra yum!


Creamy Mushroom Udon Noodle Soup

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 to 3 1 x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Creamy Mushroom Udon Noodle Soup has it all—a mouthwatering umami broth, hearty mushrooms, and chewy noodles. A cozy vegan soup so full of flavor, you’ll swear it’s from a restaurant!