Name: Mushroom Noodle Soup with Soft-Boiled Eggs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 1/4 pounds mixed sliced mushrooms; 1 onion, chopped; Kosher salt and freshly ground pepper; 3 cloves garlic; 4 carrots; 3 stalks celery, plus celery leaves for topping; 6 sprigs thyme; 1 quart mushroom broth; 1 cup mini penne; 4 large eggs; 2 tablespoons finely chopped fresh chives

Directions

Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.

Photograph by Andrew Purcell

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Mushroom Noodle Soup with Soft-Boiled Eggs

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