Beef Noodle Soup with Mushrooms and Carrots by Dad Cooks Dinner

vegetable oil, mushrooms, kosher salt, onion, garlic, carrots, red pepper flakes, browned beef broth, egg noodles, beef, bay leaf, thyme, balsamic vinegar, salt and pepper

Prep Time: 2 hours
Cook Time: 20 min
Total Time: 2 hours 20 min

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– 1 tablespoon vegetable oil
– 8 ounces sliced mushrooms
– 1/2 teaspoon kosher salt
– 1 tablespoon vegetable oil
– 1 medium onion, minced
– 2 cloves garlic, crushed
– 4 large carrots, peeled and cut into 1/2 inch pieces
– 1/2 teaspoon kosher salt
– 1 pinch red pepper flakes (optional)
– 10 cups browned beef stock or other homemade beef broth
– 1 cup egg noodles
– 2 cups shredded cooked beef (from the browned beef stock, or other leftovers)
– 1 bay leaf
– 1 sprig fresh thyme
– 1 teaspoon balsamic vinegar (or red wine vinegar)
– More salt and pepper to taste

Prep Time: 2 hours
Cook Time: 20 min
Total Time: 2 hours 20 min

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