Don’t be deceived. I did not make this soup with tiny mushrooms. Rather, I made but a tiny amount of soup.
“Tiny Mushroom Soup” is my new strategy for making something worthwhile with what remains of my dried wild mushroom bounty from the last two summers. That way, if the soup comes out awful, I haven’t wasted a gallon of mushrooms in the process.
Truth be told, I don’t know much about mushroom cookery. It has taken some serious experimentation to get where I am now, which isn’t very far, and more often than not I find myself completely baffled by icky, gooey mushroom sauces and omelets that are so mushroomy weird that Gregg has to eat them because I’ll hurl if I attempt another bite.
Still, it appears luck was on my side tonight, because this soup came together naturally and turned out to be a hit in our house, the cause of repeated, emphatic utterances of “Mmm!” by the one-day hubbie.
Thai-style Sarcodon soup
Handful of broken up, dried hawks wings (Sarcodon imbricatus or related edible)
½ small onion, sliced thin into half-moons
1 tbsp green seaweed flakes
1 tbsp fish sauce
A couple slices of lime
1 cup thin rice noodles, precooked
Wild onion (or green onion), freshly diced or dried & shredded
Drops of chili oil to desired spiciness
More water as needed
Reconstitute mushrooms in a saucepan by pouring 2 cups of boiling water over them, covering, and letting stand for 20 minutes or so. Turn heat to low and add: onions, seaweed flakes, fish sauce, squeezed lime, rice noodles, wild onion or green onion, chili oil, and hot water as needed. Simmer together for a while and then serve.