Mushroom and Leek Soup With Soba Noodles

mushroom-leek-soup-soba
Photo by Marcus Nilsson
Mushroom and Leek Soup With Soba Noodles 2.9 12 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 180 calories
    • Fat 9 g
    • Sat Fat 1.5 g
    • Cholesterol 0 mg
    • Sodium 850 mg
    • Protein 6 g
    • Carbohydrate 18 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 22 mg

Combine the porcini, Parmesan rind, and 10 cups water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the soy sauce.

Heat the oil in a large pot over medium-high heat. Add the leeks, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Add the reserved broth, cover, and bring to a simmer. Add the soba and cook until heated through.

Serve the soup topped with the chives.

Ingredients

  1. Check ounces dried porcini mushrooms
  2. Check 1 2-inch piece Parmesan rind
  3. Check 3 tablespoons soy sauce
  4. Check 2 tablespoons olive oil
  5. Check 2 leeks (whites and light green parts only), sliced
  6. Check Kosher salt and black pepper
  7. Check 10 ounces mixed mushrooms (such as cremini, shiitake, and button), quartered
  8. Check 8 ounces soba noodles, cooked
  9. Check 2 tablespoons chopped fresh chives

Directions

  1. Combine the porcini, Parmesan rind, and 10 cups water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the soy sauce.
  2. Heat the oil in a large pot over medium-high heat. Add the leeks, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Add the reserved broth, cover, and bring to a simmer. Add the soba and cook until heated through.
  3. Serve the soup topped with the chives.