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    Mushroom-Beef Noodle Soup

    WebMD Recipe from

    Mushroom-Beef Noodle Soup

    You don’t need much beef in this homey mushroom-beef noodle soup recipe, since mushrooms and a little Worcestershire sauce give it plenty of savory flavor.

    This Recipe Is:
    Prep: 50 minutes | Total Time: 1 1/4 hours
    • 1/2   ounce
      dried porcini mushrooms
    • 1   cup
      boiling water
    • 2   teaspoons
      canola oil
    • 1 1/2   cups
      chopped celery
    • 1 1/2   cups
      chopped carrots
    • 3   cloves
      garlic, minced
    • 1   pound
      cremini mushrooms, chopped
    • 1 1/2   cups
      chopped onion
    • 1   pound
      boneless sirloin, or flank steak, trimmed, cut into 1/2-inch cubes
    • 2   tablespoons
      tomato paste
    • 1/2   cup
      dry red wine
    • 1   tablespoon
      Worcestershire sauce
    • 6   cups
      reduced-sodium beef broth
    • 1  
      large turnip, peeled and cut into 1/4-inch dice
    • 1  
      bay leaf
    • 1/2   teaspoon
      dried thyme
    • 1/2   teaspoon
      freshly ground pepper
    • 1/4   teaspoon
    • 2   cups
      whole-wheat egg noodles, cooked
    • 1/2   cup
      chopped fresh parsley, or dill for garnish
    1. Place porcini in a bowl; add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid; finely chop the porcini and set aside.
    2. Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.
    3. Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes; add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt; cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.
    4. Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.


    Nutritional Information

    Makes: 8 servings, about 1 2/3 cups each
    • Calories212
    • Fat4 g
      • Saturated fat1 g
    • Cholesterol34 mg
    • Carbohydrates23 g
      • Dietary fiber4 g
    • Protein18 g
    • Sodium537 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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