Creamy Beef, Mushroom and Noodle Soup
Source of Recipe
Betty Crocker: Soup, Stew & Chili - February 2004, #205
Creamy Beef, Mushroom and Noodle Soup
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
1-1/2 pounds beef boneless top sirloin steak, cut in small pieces
6 cups beef broth
1/2 cup dry sherry or beef broth
1/4 cup ketchup
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container (8-oz.) sour cream
Melt butter in 5-to-6 quart Dutch oven over medium-high heat. Cook onion, garlic and mushrooms in butter 5 or 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 and cook 5 to7 minutes, stirring occasionally, until noodles are tender.
Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
Yields: 7 servings (1-1/2 cups each)
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