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Mushroom-Beef Noodle Soup

Joyce Hendley
  • 75 minutes
  • Serves 8

INGREDIENTS

1 lb

Sirloin or flank steak, boneless

1

Bay leaf

1 1/2 cups

Carrots

1 1/2 cups

Celery

1 lb

Cremini mushrooms

3 cloves

Garlic

1 1/2 cups

Onion

1/2 cup

Parsley or dill, fresh

1/2 oz

Porcini mushrooms, dried

1/2 tsp

Thyme, dried

1

Turnip, large

6 cups

Beef broth, reduced-sodium

2 tbsp

Tomato paste

1 tbsp

Worcestershire sauce

2 cups

Egg noodles, whole-wheat cooked

1/2 tsp

Pepper, freshly ground

1/4 tsp

Salt

2 tsp

Canola oil

1/2 cup

Red wine, dry

1 cup

Water