WILD MUSHROOM NOODLE SOUP

Wild Mushroom Noodle Soup image

Provided by Katherine Sacks

Yield 4-6 servings

Number Of Ingredients 15

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For the Mushroom Broth:
1 1/2 ounces dried porcini mushrooms
6 garlic cloves, gently smashed
1 small bunch thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
For the Mushroom Soup:
1 1/2 cups medium egg noodles
Kosher salt
12 ounces wild mushrooms, cut into 1/4" pieces if large
2 medium carrots, peeled, cut into 1/8"-thick slices
2 stalks celery, cut into 1/8"-thick slices
3 scallions, thinly sliced, green and white parts separated
Freshly ground black pepper
2 tablespoons celery leaves, coarsely chopped

Steps:

Make the Mushroom Broth:
Submerge 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.
Assemble the Mushroom Soup:
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.
Do Ahead
Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.