Beef & Mushroom Noodle Soup
Here is a tasty recipe for a warm, filling and beefy soup. To turn it into a creamy soup, add 16 oz of lowfat sour cream at the end. I prefer the recipe without the sour cream, very beefy flavor.
2 T butter
1 onion, chopped
2 garlic cloves, minced
8 oz mushrooms, sliced
1.5 pounds boneless sirloin, sliced thin (about 2" x 3/4" x 1/4" pieces)
4 T Worcestershire sauce
6 cups beef broth
1/2 cup red wine
1/4 cup ketchup
salt and pepper
2 cups uncooked egg noodles
8 oz sour cream, lowfat (optional)
Melt butter in a Dutch oven. Cook onion, garlic and mushrooms for 5-6 minutes until softened. Stir in beef, browning throughout, sprinkle with salt and pepper.
Stir in 4 T Worcestershire sauce.
Stir in beef broth, wine, ketchup.
Bring to a boil. Cover and cook 10 minutes.
Stir in dry noodles.
Cook 5-7 minutes.
Optional - stir in sour cream, blend and serve.