Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
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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.

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

about 1 2/3 cups
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.

1/2 starch, 2 vegetable, 1 1/2 lean meat