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.

Joyce Hendley
Source: EatingWell Soups Special Issue April 2016


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

200 calories; protein 17.2g; carbohydrates 20.8g; dietary fiber 3.8g; sugars 6.5g; fat 3.7g; saturated fat 1g; cholesterol 33.4mg; vitamin a iu 4161.5IU; vitamin c 10.6mg; folate 39.4mcg; calcium 56.5mg; iron 1.9mg; magnesium 29.5mg; potassium 781.3mg; sodium 535mg; thiamin 0.1mg.

Reviews (4)

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9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
very tasty soup....will make again....did prep work different though Read More
Rating: 4 stars
Excellent Full of flavor and quick to make (for a soup). I omitted the turnips and the porcini mushrooms. delicious! Pros: quick Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
The scent of this is heavenly. There's a wonderful layering of flavors. The perfect thing to have on a cold windy day though it does take time to prepare and cook. Give yourself a little extra time as you sort through this recipe for the first attempt. But it is well worth doing right. Read More
Rating: 2 stars
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. Read More
Rating: 5 stars
Absolutely delicious! I used Portobello mushrooms and added some bones from my Thanksgiving prime rib. VERY rich and hearty! I will definitely make this again! Read More