SOPA DE SETAS CON FIDEOS (MUSHROOM SOUP WITH TOASTED NOODLES)

Melt 4 tablespoons of the butter in a large Dutch oven over medium high heat.   Break the noodles into 2” pieces and add them to the melted butter. Cook, stirring frequently until the pasta turns golden brown and is very toasty, about 5 minutes.

While the pasta is getting toasty, melt 4 more tablespoons of the butter in a large skillet over medium high heat and add 1 pound of the mushrooms.  Mince one of the jalapenos, including the seeds and add to the mushrooms.  Cook, stirring frequently as the mushrooms release their moisture and start to lightly brown, about 5-6 minutes.

When the pasta is toasty, add the mushroom and jalapeno mixture and 1 cup of the stock.  Cook, stirring until all of the moisture is absorbed and the pasta begins to soften.  Add the salt and pepper and 2 more cups of stock.  Bring to a boil and cook until the pasta is tender.  Add the rest of the stock to the pot and bring to a simmer.  Reduce the heat to low and keep warm until ready to serve.

Melt the remaining 4 tablespoons butter in the empty skillet (that you used for the first round of mushrooms) over medium high heat.  Add the remaining mushrooms (I prefer to use more of the shitakes for this step, but any combo will work) to the skillet.  Slice the remaining jalapeno into very thin rounds and add them to the pan.  Cook on high heat in the butter until the mushrooms are browned and toasty and the jalapenos are crispy and fried.

Serve the soup hot in bowls topped with the fried mushrooms and jalapenos in the center.