Creamy Beef Mushroom and Noodle Soup
"Simmering time is 20 minutes, but if you are not in a hurry, the flavors will develop better if you allow it to simmer some more. Even though the recipe doesn't call for it, I like to add some chopped fresh herbs to the final dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (569.5 g)
- Calories 621
- Total Fat - 27 g
- Saturated Fat - 9.9 g
- Cholesterol - 143.3 mg
- Sodium - 1482 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 4.7 g
- Sugars - 3.2 g
- Protein - 49.4 g
- Calcium - 121.7 mg
- Iron - 5.6 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a Dutch oven, melt butter with olive oil over medium high heat. Season beef with salt and pepper add to Dutch oven and sear on all sides. Remove and save for later, cover with foil.
Step 2
Add onions to the pot and cook until translucent, adding sherry half way through the cooking, scraping any beef that might be attached to the bottom. Then add garlic and mushrooms. Cook until mushrooms are soft, season with the Worcestershire sauce and stir well.
Step 3
Add the beef once again and tomato paste. Stir well letting the tomato paste caramelized just a bit and then add cayenne and broth. Heat to boiling; reduce heat to medium low, cover and simmer for 20 minutes.
Step 4
Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
Step 5
Stir in Greek yogurt. Cook 3 minutes, stirring until well blended. Turn off the heat and let it sit cover for a few extra minutes before serving.
Step 6
If you with, sprinkle every bowl with your favorite chopped fresh herbs. I usually use thyme or chives.
Tips
No special items needed.
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