Wild Mushroom Noodle Soup
Wild Mushroom Noodle Soup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Submerge porcini mushrooms in 3 quarts cold water in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSubmerge porcini mushrooms in 3 quarts cold water in a large bowl.
Let stand at room temperature at least 2 hours or chill overnight.
Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible.
Reserve mushrooms for another use.
Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat.
Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour.
Strain broth through fine-mesh sieve into a large bowl; discard solids.
Return broth to pot.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7–8 minutes.
Drain; rinse under cold water.
Meanwhile, bring Mushroom Broth to a simmer over medium-high heat.
Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
Add noodles and scallion greens to soup; season with salt and pepper.
Transfer to a large serving bowl and top with celery leaves.
Soup (without noodles) can be made 3 days ahead.
Let cool, transfer to an airtight container, and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.