Mushroom Noodle Goulash

• 1/2 ounce dried porcini mushrooms
• 1/4 cup sherry wine or 1/4 cup mirin
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 garlic cloves, minced or pressed
• 1 tablespoon paprika
• 1 large carrot, chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon soy sauce
• 12 ounces mushrooms, coarsely chopped
• 1 large portabella mushroom, cut into large chunks
• 3 cups crushed tomatoes, with their liquid
• 4 cups water
• 2 tablespoons fresh dill, chopped
• 2 dashes hot pepper sauce
• 6 ounces egg noodles, fine
• salt and pepper
• sour cream (optional) or plain yogurt (optional)

1. In a small bowl, cover the dried porcini with 1/2 cup boiling water and the sherry. Set aside to soak for 25 minutes.
2. Meanwhile, in a nonreactive soup pot, warm the oil and saute the onions and garlic for 3 or 4 minutes over medium heat. Sprinkle with parprika and continue to cook until onions soften, about 5 minutes. Add the carrots, cover, and cook for a few minutes. Stir in the bell peppers and soy sauce, saute for 3 more minutes.
3. Add the mushrooms and portabellas. Remove the porcini from the soaking liquid, slice thinly, and add to the vegetables. Strain the soaking liquid and add to pot. Saute until the mushrooms have wilted. Add 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 and hot pepper sauce.
4. When the soup has almost finished simmering, bring a large pot of salted water to a boil. Cook the egg noodles for about 3 minutes, drain, and add to soup. Add salt and pepper to taste. If desired, garnish with sour cream or yogurt, and a dusting of paprika.

porcini mushrooms, sherry wine, canola oil, onion, garlic, paprika, carrot, red bell pepper, soy sauce, mushrooms, portabella mushroom, tomatoes, water, fresh dill, pepper sauce, egg noodles, salt, sour cream

Taken from www.food.com/recipe/mushroom-noodle-goulash-460288 (may not work)