I have been on a soup kick ever since returning from Egypt. They have so many amazing soups over there, and I realized how satisfying and nutritious soups can be. Also, they can be made ahead and then eaten any time. Just leave a pot on the stove and your family can help themselves whenever they get hungry. This Goulash is part of a Hungarian tradition, full of robust flavors of paprika, dill and a kick of cayenne. I don’t throw the noodles in until I am ready to eat so they don’t get mushy.

Ingredients:

1/2 oz. dried porcini mushrooms

1/4 cup mirin or sherry

2 tbsp. vegetable oil

1 onion, chopped

5 cloves garlic, minced

1 1/2 tbsp. paprika

2 carrots, peeled and chopped

1 red or orange bell pepper chopped

1 tbsp. soy sauce

16 oz. mushrooms, chopped (eg. shiitake, baby bella, oyster)

3 cups undrained canned crushed tomatoes (28 oz can)

4 cups water

2 tbsp. fresh dill, minced

cayenne or other ground hot pepper to taste

6 oz. egg noodles

sea salt and black pepper to taste

Preparation:

In a small bowl, cover the dried porcini with 1/2 cup boiling water and the mirin. Set aside to soak for 20 minutes.

Meanwhile in a large soup pot, warm the oil and saute the onions about 3 to 4 minutes. Sprinkle on the paprika and continue to saute until onions are soft. Add in the garlic and saute for 1 minute more. Add the carrots, cover and cook for a few minutes. Stir in the bell pepper and soy sauce and saute for 3 minutes.

Strain the porcini and save the soaking liquid. Chop the porcini. Add the fresh mushrooms and the porcini to the pot. Saute until mushrooms begin to release their liquid. Add in the soaking liquid. Continue to saute and reduce the liquid until it has glazed all the vegetables. Add in the tomatoes and water, stir well and bring to a low boil. Cover, reduce the heat and simmer for 20 minutes. Remove from the heat and stir in the dill, hot pepper and salt and pepper to taste.

When ready to serve, bring a large pot of salted water to a boil. Boil the egg noodles until tender. Drain and rinse and then coat with a little olive oil so they don’t stick together. Put some noodles in the bottom of each soup bowl and then ladle in the soup. (Optional to garnish with sour cream or yogurt.)