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.
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yield
4 -6
prep time
5 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For mushroom noodle soup in a parmesan porcini broth
- FOR THE BROTH
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2 mdshallots
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6 clovegarlic
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1/2 cred wine
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8 cchicken stock
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1 ozdried porcini mushrooms
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1boneless chicken thigh cut into pieces
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5 ozrind of parmigiano-reggiano cheese just the rind part
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1 Tbspblack truffle salt
- FOR THE SOUP
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8 ozshiitake or cremini mushrooms stemmed and sliced
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2 tspolive oil
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8 ozrice noodles prepared as directed on package
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4scallions chopped for garnish
How To Make mushroom noodle soup in a parmesan porcini broth
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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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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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3Garnish with scallions
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