Beef Noodle Soup With Porcini Mushrooms
|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)|
|Dried marjoram||1 Teaspoon, crushed|
|Carrots||2 Medium, sliced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|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.