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Beef Noodle Soup With Porcini Mushrooms Recipe
|Beef stew meat/Boneless pork||1 Pound, cut into 1/2-inch cubes|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Condensed beef broth||31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)|
|Water||5 Cup (80 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Dried marjoram||1 Teaspoon, crushed|
|Carrots||2 Medium, sliced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Snipped chives||1 Tablespoon|
Serving size: Complete recipe
Calories 2524 Calories from Fat 837
% Daily Value*
Total Fat 93 g143.5%
Saturated Fat 25.1 g125.7%
Trans Fat 0.1 g
Cholesterol 433.2 mg
Sodium 9562.4 mg398.4%
Total Carbohydrates 192 g63.9%
Dietary Fiber 24.9 g99.8%
Sugars 40.3 g
Protein 181 g362.9%
Vitamin A 559.6% Vitamin C 139%
Calcium 38.2% Iron 103.5%
*Based on a 2000 Calorie diet
Crumble bacon and set aside.
Cook the beef or pork, onion, and garlic, half at a time, in drippings till meat is browned.
Return all meat and onion to Dutch oven; drain off fat.
Add condensed beef broth, 5 cups water, wine, bay leaf, marjoram, salt, and pepper.
Cover and simmer for 1 hour.
Stir in uncooked noodles, carrots, and mushrooms.
Bring mixture to boiling; cover and simmer 5 minutes.
Add frozen peas; simmer 5 minutes more or till noodles and vegetables are tender.
Remove bay leaf.
Stir together cornstarch and 3 tablespoons cold water; add to simmering soup.
Cook and stir till soup is slightly thickened and bubbly.
Ladle into soup bowls; sprinkle each serving with crumbled bacon and snipped chives.