How to cook
Chop the onion very finely or grind it in a blender. Clean and cut the fresh garlic into circles and peel the tomatoes and grate them. Clean and slice the oyster mushrooms as well, by removing the small stem as it is tougher. Finely chop them as well.
Heat the oil and butter and stew the onion and garlic in them first and when they soften add the bacon or pancetta, finely chopped. After a minute, add the mushrooms and as much salt and black pepper as you like and cook for 4-5 minutes, by stirring periodically over moderate heat.
Add the tomatoes, stir for a minute or two to fry them too and then pour both types of broth. Boil over low to medium heat for 25-30 minutes and top up with broth or water, since the liquid level will reduce. Toward the end of cooking, add the noodles and cook for as many minutes as indicated on the package. I like thick noodles for this soup.
Turn off the stove and remove the pot, by leaving it for a few minutes to cool down.
Beat the products for the thickener and pour a ladle of the warm broth to it, mix and add a second and third ladle. Then return everything back into the pot and stir.
Serve the oyster mushroom and bacon soup hot and sprinkled with fresh or dried parsley. Enjoy your meal!