why yes, that is the may 2012 issue of bon apetit on my coffee table. and yes, my bookmark is on the editor's letter page, so i didn't make it very far. i'm a bit behind on my reading. i have a good 15 or so magazines that have piled up since last june (and apparently earlier) along with a few new cookbooks from christmas and my birthday. same thing goes for some of the posts saved in my google reader. which brings me to this soup: this soup has been sitting in my reader, starred, waiting for me to make it, since it was posted two and a half years ago. week after week it got pushed aside for something flashier. what a shame, considering how delicious, easy, and adaptable this soup is. and now that i have the last four pounds of baby weight to lose, this meatless soup may make it's way into our weekly rotation more often.
vegetable noodle soup
adapted from the other side of 50
45 minutes, serves 4
1 tablespoon olive oil
1 tablespoon butter
1 leek, white and light green parts, cleaned well and thinly sliced
3 ribs celery, thinly sliced
4 carrots, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon dried thyme
2 cloves garlic, minced
2 tablespoons flour
1/3 cup dry sherry
8 cups (2 quarts or 64 ounces) chicken stock
2 large potatoes, peeled, and cubed
8 ounces egg noodles
1 cup half & half
- in a large dutch oven, heat the olive oil and butter over medium heat. add the leek, celery, and carrots. season with salt and pepper and saute until they have softened about 8 minutes.
- add the mushrooms and thyme and saute until the mushrooms have given up their liquid and the liquid has been absorbed, about 8 minutes.
- add the garlic and saute until fragrant, about 30 seconds.
- add the flour and mix well. cook, mixing frequently, for a minute or two, or until the flour is light brown.
- deglaze the pan with the sherry and cook until evaporated.
- add the chicken stock, bring to a boil, and add the potatoes and noodles. simmer for about 10 minutes, or until the potatoes and noodles are tender.
- remove from heat, stir in the half & half, season with salt and pepper, and serve.