Mushroom Beef Noodle Soup Recipe 445

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SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS



Spicy Noodle Soup With Mushrooms and Herbs image

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.

Provided by Alison Roman

Categories     weekday, noodles, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola or olive oil
4 garlic cloves, thinly sliced
2 large shallots, thinly sliced
Kosher salt and ground black pepper
1 1/2 pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
1/2 cup low-sodium soy sauce, plus more to taste
1/4 cup unseasoned rice wine vinegar, plus more to taste
8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
Sesame seeds, sesame oil or both, for serving (optional)

Steps:

  • Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  • Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  • Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
  • Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  • To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams

MUSHROOM NOODLE SOUP



Mushroom Noodle Soup image

There's just something about a hot bowl of Noodle Soup when you're not feeling well. So I created the ULTIMATE comfort food - my Mushroom Noodle Soup.

Provided by Brand New Vegan

Categories     Soup

Time 1h

Number Of Ingredients 14

1 small onion (1 1/2 cups)
2 ribs celery (1 cup)
2 carrots (1 cup)
2-3 cloves garlic, minced
1/2 tsp dried thyme leaves
1/2 tsp rubbed sage leaves
1/4 tsp ground pepper
8 oz Baby Bella mushrooms, cleaned and sliced
8 cups low-sodium vegetable broth
1/2 tsp poultry seasoning
1/2 tsp salt
1 bay leaf
12 oz dried pasta
1 Tbs white miso

Steps:

  • Dice onion and add to a large soup pan/dutch oven. Saute in a splash of water or veg broth.
  • Add sliced carrots and celery and saute until softened.
  • Add garlic, thyme, sage, and pepper and stir until aromatic - about 3o seconds.
  • Add sliced mushrooms and simmer until softened and they have released their liquid
  • Add veg broth, poultry seasoning, salt, and bay leaf. Cover and increase heat to simmer.
  • Let soup simmer, covered, for 30 minutes
  • Remove 1/2 cup of soup broth and set aside.
  • Add pasta and cook until al dente - about 10 minutes. Remove from heat.
  • Add miso to the 1/2 cup soup broth and whisk until dissolved, stir into soup.
  • Add salt and/or pepper to taste and serve.

BEEF NOODLE SOUP



Beef Noodle Soup image

Beef Noodle Soup is the perfect hearty meal to warm you up. With veggies, seasoned chuck roast and egg noodles, it's a guaranteed hit with the whole family.

Provided by Sabrina Snyder

Categories     Soup

Time 1h27m

Number Of Ingredients 10

1 tablespoon vegetable oil
2 pounds beef stew meat (, or cut up chuck roast)
1 tablespoon kosher salt
1 teaspoon coarse ground black pepper
1 yellow onion (, chopped)
8 cups beef broth
2 teaspoons dried thyme
3 stalks celery (, sliced)
2 carrots (, sliced)
8 ounces egg noodles (, dried)

Steps:

  • Add oil to a large pot or dutch oven on high heat.
  • Season beef with salt and pepper.
  • Add to the pot and sear on all sides, about 8-10 minutes.
  • Add in the onions and cook for 4-5 minutes, until translucent.
  • Add in beef broth and thyme and bring to a boil, then reduce to low heat.
  • Cook, uncovered, for 1 hour.
  • Add in the egg noodles, celery and carrots, stir well and cook for 15 minutes until pasta is tender.
  • Serve immediately (the noodles will continue to absorb the soup as it sits).

Nutrition Facts : Calories 315 kcal, Carbohydrate 24 g, Protein 32 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 1858 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BEEF NOODLE SOUP



Beef Noodle Soup image

This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.

Provided by Brenda Loop

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
¼ cup beef bouillon granules
¼ teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 ¾ cups water
2 ½ cups frozen egg noodles

Steps:

  • In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
  • Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g

BEEF AND NOODLE CASSEROLE



Beef and Noodle Casserole image

When I was working on the local election board in the '50s, one of my co-workers gave me this beef noodle casserole recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef
1 tablespoon butter
1 large onion, chopped
1 cup chopped green pepper
1 tablespoon Worcestershire sauce
6-1/4 cups uncooked wide egg noodles, cooked and drained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 445 calories, Fat 20g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 747mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP



Creamy Beef, Mushroom and Noodle Soup image

With sirloin, mushrooms and noodles, this hearty soup has the comforting flavor of Stroganoff.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 7

Number Of Ingredients 12

2 tablespoons butter or margarine
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 1/2 pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces
6 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2 cup dry sherry or Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup ketchup
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container (8 oz) sour cream

Steps:

  • In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
  • Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
  • Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Nutrition Facts : Calories 330, Carbohydrate 18 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 1/2 g

MUSHROOM BEEF AND NOODLES



Mushroom Beef and Noodles image

I've prepared this flavorful beef dish many times for family and friends. I've also shared the easy six-ingredient recipe with lots of cooks, and everyone thinks it's great. —Virgil Killman, Mascoutah, Illinois

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6-8 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
1 can (10-3/4 ounces) condensed French onion soup, undiluted
1/4 cup seasoned bread crumbs
2 pounds beef stew meat, cut into 1/2-inch cubes
1 package (12 ounces) wide egg noodles

Steps:

  • In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 985mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

CHINESE MUSHROOM NOODLE SOUP



Chinese Mushroom Noodle Soup image

Who needs takeout with this wonderful Chinese Mushroom Noodle Soup recipe.

Provided by Erren Hart

Categories     Main

Time 35m

Number Of Ingredients 7

1 ounce dried morel, porcini or Chinese mushrooms
3 cups chicken or vegetable stock
3 green onions (finely sliced into rounds)
1 tablespoon oyster sauce
1 tablespoon light Soy Sauce
1 tablespoon low sodium Dark Soy Sauce
4 ounces Chinese noodles of your choice (quick cook - no longer than 5 minutes)

Steps:

  • Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
  • Slice the fresh mushrooms and set aside.
  • In a large saucepan, heat the chicken stock and bring to a boil.
  • Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
  • Reduce the heat and cook according to noodle package instructions (just until tender).
  • Serve hot.

Nutrition Facts : Calories 361 kcal, Carbohydrate 63 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 1895 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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