Mushroom Noodle Soup in a Parmesan Porcini Broth

barbara lentz


This broth is so amazing. The earthy flavor with the hit of parmesan You can add any ingredients to want to the broth. I like to keep it simple to let that broth shine.


☆☆☆☆☆ 0 votes

5 Min
1 Hr 10 Min
Stove Top



  • 2 medium
  • 6 clove
  • 1/2 c
    red wine
  • 8 c
    chicken stock
  • 1 oz
    dried porcini mushrooms
  • 1
    boneless chicken thigh cut into pieces
  • 5 oz
    rind of parmigiano-reggiano cheese just the rind part
  • 1 Tbsp
    black truffle salt

  • 8 oz
    shiitake or cremini mushrooms stemmed and sliced
  • 2 tsp
    olive oil
  • 8 oz
    rice noodles prepared as directed on package
  • 4
    scallions chopped for garnish

How to Make Mushroom Noodle Soup in a Parmesan Porcini Broth


  1. Make the broth.
    In a large pot brown the shallots and garlic in a little olive oil. Add the wine and let most evaporate. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour. Strain through a fine mesh strainer and discard the solids. Now the broth is ready,
  2. To put the dish together add the olive oil to a skillet and brown the mushrooms. Add mushrooms to the broth. then add the cooked drained noodles.
  3. Garnish with scallions

Printable Recipe Card

About Mushroom Noodle Soup in a Parmesan Porcini Broth

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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