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Beef Noodle Soup With Porcini Mushrooms

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  Bacon slices 2
  Beef stew meat/Boneless pork 1 Pound, cut into 1/2-inch cubes
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Condensed beef broth 31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
  Water 5 Cup (80 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1
  Dried marjoram 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Noodles 3 Ounce
  Carrots 2 Medium, sliced
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Frozen peas 10 Ounce (1 Package)
  Cornstarch 3 Tablespoon
  Snipped chives 1 Tablespoon

In Dutch oven cook bacon till crisp; drain bacon, reserving drippings.
Crumble bacon and set aside.
Cook the beef or pork, onion, and garlic, half at a time, in drippings till meat is browned.
Return all meat and onion to Dutch oven; drain off fat.
Add condensed beef broth, 5 cups water, wine, bay leaf, marjoram, salt, and pepper.
Cover and simmer for 1 hour.
Stir in uncooked noodles, carrots, and mushrooms.
Bring mixture to boiling; cover and simmer 5 minutes.
Add frozen peas; simmer 5 minutes more or till noodles and vegetables are tender.
Remove bay leaf.
Stir together cornstarch and 3 tablespoons cold water; add to simmering soup.
Cook and stir till soup is slightly thickened and bubbly.
Ladle into soup bowls; sprinkle each serving with crumbled bacon and snipped chives.

Recipe Summary

Main Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 252 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.3%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 43.3 mg14.4%

Sodium 956.2 mg39.8%

Total Carbohydrates 19 g6.4%

Dietary Fiber 2.5 g10%

Sugars 4 g

Protein 18 g36.3%

Vitamin A 56% Vitamin C 13.9%

Calcium 3.8% Iron 10.3%

*Based on a 2000 Calorie diet


Beef Noodle Soup With Porcini Mushrooms Recipe