mushroom noodle soup in a parmesan porcini broth
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.
prep time
5 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- FOR THE BROTH
- 2 medium shallots
- 6 cloves garlic
- 1/2 cup red wine
- 8 cups chicken stock
- 1 ounce dried porcini mushrooms
- 1 boneless chicken thigh cut into pieces
- 5 ounces rind of parmigiano-reggiano cheese just the rind part
- 1 tablespoon black truffle salt
- FOR THE SOUP
- 8 ounces shiitake or cremini mushrooms stemmed and sliced
- 2 teaspoons olive oil
- 8 ounces rice noodles prepared as directed on package
- 4 scallions chopped for garnish
How To Make mushroom noodle soup in a parmesan porcini broth
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Step 1Make 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,
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Step 2To 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.
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Step 3Garnish with scallions
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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