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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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