MUSHROOM NOODLE GOULASH

Mushroom Noodle Goulash image

Provided by Cinnamon Turtle

Categories Stew

Time 50m

Yield 12 cups, without noodles, 6-8 serving(s)

Number Of Ingredients 18

1/2 ounce dried porcini mushrooms
1/4 cup sherry wine or 1/4 cup mirin
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, minced or pressed
1 tablespoon paprika
1 large carrot, chopped
1 red bell pepper, seeded and chopped
1 tablespoon soy sauce
12 ounces mushrooms, coarsely chopped
1 large portabella mushroom, cut into large chunks
3 cups crushed tomatoes, with their liquid
4 cups water
2 tablespoons fresh dill, chopped
2 dashes hot pepper sauce
6 ounces egg noodles, fine
salt and pepper
sour cream (optional) or plain yogurt (optional)

Steps:

In a small bowl, cover the dried porcini with 1/2 cup boiling water and the sherry. Set aside to soak for 25 minutes.
Meanwhile, in a nonreactive soup pot, warm the oil and saute the onions and garlic for 3 or 4 minutes over medium heat. Sprinkle with parprika and continue to cook until onions soften, about 5 minutes. Add the carrots, cover, and cook for a few minutes. Stir in the bell peppers and soy sauce, saute for 3 more minutes.
Add the mushrooms and portabellas. Remove the porcini from the soaking liquid, slice thinly, and add to the vegetables. Strain the soaking liquid and add to pot. Saute until the mushrooms have wilted. Add the tomatoes and water, stir well, and bring to a low boil. Cover,, reduce the heat, and simmer for 20 minutes. Remove from the heat and stir in the dill and hot pepper sauce.
When the soup has almost finished simmering, bring a large pot of salted water to a boil. Cook the egg noodles for about 3 minutes, drain, and add to soup. Add salt and pepper to taste. If desired, garnish with sour cream or yogurt, and a dusting of paprika.

Nutrition Facts : Calories 239.2, Fat 6.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 198.6, Carbohydrate 31, Fiber 3.5, Sugar 4.8, Protein 7.4