Noodleroom
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INGREDIENTS 1 cup fine noodles
1 pound mushrooms
2 ounces butter
2 cups strong chicken broth
1 cup heavy cream
1/2 cup rich milk
Salt and pepper, to taste
1 tablespoon dried tarragon
PaprikaBoil 1 cup of fine noodles in salted water until tender. Drain well and set aside.
Clean 1 pound of fresh mushrooms. Separate the stems from the caps and chop the stems. Fry lightly both caps and stems in 2 ounces of butter until lightly browned, but no so much as to have lost their shape.
Bring 2 cups strong chicken broth to a boil. Reduce heat. Add 1 cup heavy cream and 1/2 cup rich milk. Season with salt and pepper and sprinkle with 1 tablespoon dried tarragon. Bring to a simmer.
Add the mushrooms, the mushroom stems, and any butter left in the skillet. Add the noodles and continue to simmer until well heated, but not too long or the noodles will become mushy.
Pour the soup into individual soup plates. Divide the noodles and mushrooms evenly into each plate. Sprinkle with paprika and serve at once.
Makes 6 servings