It’s all in the broth really. I saved some of the wonderful chicken broth my wife made and decided to use it to make a soup since it was raining!
Here’s my recipe:
Bring a liter of water to a boil. Add 100g of macaroni and some salt, and leave it cook for about 8 minutes. Meanwhile, slice an onion and a clove of garlic thinly and sweat them down with a splash of olive oil and a teaspoon of butter. Add the sliced mushrooms to the pan and stir. I added a pinch of ginger powder. Add the chicken broth, and let it simmer. Then add the whole thing to the boiling macaronis.
Let it all reduce just a little bit while all the flavors infuse.
I topped the plate with a pinch of tarragon
Here’s a pic I took in a haste 🙂