Sometimes after a good foraging walk, you just want some comfort food! That’s essentially what happened with this recipe. We found an abundance of Chicken of the Woods mushrooms last summer, and dehydrated quite a few of them. Then, when we got some cold weather after the season, we rehydrated and made a soup using our mushroom in lieu of chicken. The concept worked well, but the rehydrated chicken had a but of a chewier texture than we would have liked. To combat that, we would suggest using fresh mushroom…and if you only have dried, cut it into much smaller pieces than we did.
We hope you apply our learnings and enjoy this really fun vegetarian take on chicken noodle soup if you ever find yourself with a solid haul of these mushrooms!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 90 Minutes
Ingredients:
- Chicken of the Woods mushroom
- Celery
- Onion
- Carrots
- Egg Noodles
- 6-7 cups of Vegetable Stock
- 2-3 Bay Leaves
Method:
- Dice your onions, carrots, celery, and mushrooms.
- Heat a little olive oil in a soup pot, and add your veggies and bay leaves. Sauté briefly until your onions turn opaque, and then add in your vegetable stock. Cover, and bring to a simmer for about an hour.
- As your soup ingredients simmer bring a smaller pot of water to a boil, and add your egg noodles. Cook until soft.
- Drain your noodle water, and add your noodles to the soup. Stir in, and allow to simmer for another 15-20 minutes.
- Plate (remove bay leaves as you do), devour, and enjoy!
