Mushroom-Beef Noodle Soup

Name: Mushroom-Beef Noodle Soup
Total time: 1 h 15 min
Ingredients: ½ ounce dried porcini mushrooms; 1 cup boiling water; 2 teaspoons canola oil; 1 ½ cups chopped celery; 1 ½ cups chopped carrots; 3 cloves garlic, minced; 1 pound cremini mushrooms, chopped; 1 ½ cups chopped onion; 1 pound boneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes; 2 tablespoons tomato paste; ½ 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; ½ teaspoon dried thyme; ½ teaspoon freshly ground pepper; ¼ teaspoon salt; 2 cups whole-wheat egg noodles, cooked; ½ cup chopped fresh parsley or dill for garnish

7 Ratings
6 Reviews

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, M.S.

Source: EatingWell Soups Special Issue April 2016

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Recipe Summary

total:

1 hr 15 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.

Tips

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days; stir in noodles just before serving.

Nutrition Facts

Serving Size:

about 1 2/3 cups

Per Serving:

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.

Exchanges:

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

7 Ratings

5 star values: 6
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell Member

12/06/2022

I was pleasantly surprised how delicious this is... I used diff mushrooms but otherwise followed the recipe. Excellent flavors, on this cold wet wintery day. 😋 will def make again..

Farmerdiva

12/21/2020

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!

Jacob Hugart

11/12/2018

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.

shitzucuss

10/21/2015

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.

EatingWell Member

10/21/2015

EatingWell User

03/18/2014

Excellent Full of flavor and quick to make (for a soup). I omitted the turnips and the porcini mushrooms. delicious! Pros: quick

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Mushroom-Beef Noodle Soup

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Mushroom-Beef Noodle Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Mushroom-Beef Noodle Soup