I get so excited when I make homemade soup. The love, aroma and constant taste testing… there’s just something about it that stirs up the warm and fuzzies inside of me.
Maybe it’s childhood memories of when my Grandma would make a pot of soup when I wasn’t feeling well. Or now, as an adult, visiting her and getting a frozen container of her soup du jour to take home. With a baby on the way, it’s time that I fine tune my own motherly skills!
If you’re a fan of wonton soup, you’ll enjoy this mushroom and leek version. Serve it with a spoon and fork (to twirl all those noodles!).
There are a lot of steps to this recipe, but I promise it’s all easy. And totally worth it. Just think of it as a bunch of stirring, draining and simmering.
Since Hubs and I like the extra protein, we added shredded rotisserie chicken to the pot and made it dinner. A very good decision, indeed!
- 10 cups water
- 1/2 ounce dried porcini mushrooms
- 1 ounce dried shiitake mushrooms
- 1 2-inch piece Parmesan or Romano rind
- 3 tablespoons low sodium soy sauce
- 2 tablespoons olive oil
- 2 leeks (whites and light green parts only), sliced
- 1 1/2 cups shredded rotisserie chicken (optional)
- Salt and pepper
- 11.5 ounces mixed mushrooms (baby bella and shiitake, sliced)
- 8 ounces Chinese noodles, cooked
- 2 tablespoons fresh chives, chopped
- In a large pot over medium-high heat, add 10 cups of water. Add the Parmesan rind and dried mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the soy sauce.
- In the same pot (now empty) over medium heat, add the oil. One hot, add the leeks, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until tender (about 5 minutes). Add the mixed mushrooms and cook until tender and starting to brown, about 7 minutes.
- Add the reserved broth to the pot and bring to a simmer (add shredded chicken, if using). Taste test adding more salt/pepper to your liking (suggested: add 1 teaspoon salt).
- Add the cooked Chinese noodles to the soup, then serve topped with chives.
Yummy!
Thanks, Arthur!