Emeril Lagasse's Twist On Chicken Noodle Soup Includes This One Ingredient Upgrade - Tasting Table
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Emeril Lagasse's Twist On Chicken Noodle Soup Includes This One Ingredient Upgrade - Tasting Table
"There's nothing quite like a steaming bowl of chicken noodle soup on a chilly evening, whether you're winding down after work or nursing a sniffle. Chicken noodle soup is a classic favorite, and leave it to Emeril Lagasse to find a way to take it up a notch. Instead of sticking with the usual blend of chicken, carrots, celery, and noodles, he adds mushrooms - a simple tweak that completely transforms the dish."
"By browning quartered button mushrooms before adding the other vegetables and chicken, Emeril adds rich, earthy flavor. This step makes the soup taste more layered and sophisticated. The mushrooms merge with the slow-simmered chicken and aromatic herbs, giving each spoonful a savory punch that's subtle but unmistakable. This one upgrade works because mushrooms naturally contain glutamates, compounds that enhance umami, the fifth taste that brings savory richness to dishes."
"Not all mushrooms are created equal, and Emeril Lagasse's choice of using button mushrooms is spot on. Small, mild, and widely available, these mushrooms are the white varieties you can find in nearly any grocery store. This choice strikes the perfect balance - accessible, approachable, and practical - making it easy to recreate at home. Other mushroom varieties would create very different results."
Emeril Lagasse enhances classic chicken noodle soup by browning quartered button mushrooms before adding vegetables and chicken, introducing rich, earthy flavor and layered complexity. The browned mushrooms blend with slow-simmered chicken and aromatic herbs to deliver a subtle yet unmistakable savory punch. Mushrooms contain glutamates that amplify umami, boosting broth flavor without extra salt or heavy seasoning. Button mushrooms are recommended for their mild, accessible profile and wide availability. Alternative varieties like shiitake or oyster yield different flavor and texture outcomes, with shiitake offering smokiness and oyster providing briny delicacy that may alter the soup's balance.
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