Mushroom-Beef Noodle Soup

4.9

(7)

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.

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

50 mins

Additional Time:

25 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

8 servings, about 1 2/3 cups each

Nutrition Profile:

Dairy-Free Healthy Immunity Low-Calorie

Jump to Nutrition Facts

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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

Directions

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.

Tips

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

Originally appeared: EatingWell Soups Special Issue April 2016

Nutrition Facts (per serving)

200	Calories
4g	Fat
21g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 2/3 cups
Calories 200
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 17g	34%
Total Fat 4g	5%
Saturated Fat 1g	5%
Cholesterol 33mg	11%
Vitamin A 4162IU	83%
Vitamin C 11mg	12%
Folate 39mcg	10%
Sodium 535mg	23%
Calcium 57mg	4%
Iron 2mg	11%
Magnesium 30mg	7%
Potassium 781mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Mushroom-Beef Noodle Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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