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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
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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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