MUSHROOM-BEEF NOODLE SOUP RECIPE - (4.4/5)

Mushroom-Beef Noodle Soup Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 40

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 1
large turnip, peeled and cut into 1/4-inch dice
1 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

Steps:

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