Wild Mushroom Noodle Soup

Directions

1. 1.

   Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.

2. 2.

   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.

3. 3.

   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.

4. 4.

   Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7–8 minutes. Drain; rinse under cold water.

5. 5.

   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.

6. 6.

   Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.

7. 7.

   Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.