Tomato Soup with Porcini Mushrooms and Egg Noodles

Ingredients:

• 1 pound ripe tomatoes, diced
• 1/4 cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1/4 cup heavy cream
• 2 ounces dried porcini mushrooms, rehydrated and sliced
• 8 ounces egg noodles
• Salt and pepper, to taste
• Parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onions and garlic and cook until soft and translucent, about 5 minutes.
2. Add diced tomatoes and tomato paste, then cook until the tomatoes have broken down and the mixture has thickened slightly, about 10 minutes.
3. Add vegetable broth to the pot and bring to a simmer. Reduce heat and let soup simmer for 20-30 minutes, then add heavy cream. Season with salt and pepper to taste.
4. Serve hot with sliced rehydrated porcini mushrooms and cooked egg noodles, garnished with chopped parsley.

Serving suggestions:

This soup is perfect as a warm appetizer or a light meal. Serve it with crusty bread or a green salad if desired.

Verdict:

The combination of fresh tomatoes with rehydrated porcini mushrooms and egg noodles creates a savory and filling soup that is perfect for any season. The addition of cream gives it richness and silkiness while the hint of garlic adds depth and warmth. This is a must-try recipe for all soup lovers!