Mushroom-Beef Noodle Soup

6 Reviews
From: EatingWell Soups Special Issue April 2016

You don't need much beef in this homey mushroom-beef noodle soup recipe, since mushrooms and a little Worcestershire sauce give it plenty of savory flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 teaspoons canola oil
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped carrots
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, chopped
  • 1 1/2 cups chopped onion
  • 1 pound boneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 6 cups reduced-sodium beef broth
  • 1 large turnip, peeled and cut into 1/4-inch dice
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 cups whole-wheat egg noodles, cooked
  • 1/2 cup chopped fresh parsley or dill for garnish

Preparation

  • Active

  • Ready In

  1. Place porcini in a bowl; add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid; finely chop the porcini and set aside.
  2. Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.
  3. Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes; add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt; cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.
  4. Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days; stir in noodles just before serving.

Nutrition information

  • Serving size: about 1 2/3 cups
  • Per serving: 200 calories; 4 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 17 g protein; 39 mcg folate; 33 mg cholesterol; 6 g sugars; 0 g added sugars; 4161 IU vitamin A; 11 mg vitamin C; 56 mg calcium; 2 mg iron; 535 mg sodium; 781 mg potassium
  • Nutrition Bonus: Vitamin A (84% daily value), Potassium (23% dv), Vitamin C (19% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 2 vegetable, 1 1/2 lean meat

Reviews 6

October 21, 2015
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By: shitzucuss
YUM-E! Good soup! Always looking for a healthy hearty soup. Love homemade soups. This one is a keeper. My husband loved it and he does love mushrooms. I followed the recipe but did add extra mushrooms, and little more broth(I usually add more ingred. in than called for-so needed more broth). I didn't add the dry mushrooms just becuz we don't care for them much. Just added more fresh ones. I did stay away from the turnip too. Didn't have any good ones at my store. Whenever I make anything with Beef or Beef broth and it calls for wine/I usually use dry sherry. It pairs well with the beef flavor(like french onion soup). I am attn. a pix for my soup pot-we had plenty for leftovers.
January 14, 2015
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By: EatingWell User
very tasty soup....will make again....did prep work different though
March 18, 2014
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By: EatingWell User
Excellent Full of flavor and quick to make (for a soup). I omitted the turnips and the porcini mushrooms. delicious! Pros: quick
November 03, 2013
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By: EatingWell User
Delicious winter soup Very tasty, my husband loved it! One full serving is 5 points when following Weight Watchers. Eating healthy soups contributed to my 16 lb weight loss. Pros: Hearty and healthy
January 28, 2013
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By: EatingWell User
Yum! I loved this recipe! I'm not a huge mushroom fan but my husband is so I thought I'd try it for him. I didn't put a full pound of cremini in, although it would be fine for mushroom lovers. I put a little less carrot and celery (about a cup each), because I didn't have much on hand, and thought it was plenty. I also left out the turnip and garnish. Otherwise, followed the recipe and thought it was awesome!
January 25, 2013
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By: EatingWell User
Could be improved If you like turnips, you'll probably really like this. I had turnips for the first time (they taste like mild radishes) and felt that flavor overwhelmed everything else. This would probably be good without it.