Beef Noodle Soup With Mushrooms and Thyme |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Cook's Illustrated Ingredients:
2 tablespoons vegetable oil |
1 medium onion, cut into medium dice |
2 medium carrots, cut into medium dice |
12 ounces mushrooms, stems removed, wiped clean, and sliced thin (domestic or wild) |
1/2 teaspoon dried thyme (or 1 1/2 t. minced fresh thyme leaves) |
1/2 cup chopped canned tomato |
2 quarts beef broth (home-made or best-quality purchased) |
2 cups shredded cooked beef |
3 ounces dried egg noodles, broken into 2-inch pieces |
1/4 cup minced fresh flat-leaf parsley |
salt |
ground black pepper |
Directions:
1. Heat oil over med-high heat in a soup kettle or Dutch oven.
2. Add in onion and carrots; saute until almost soft, 3-4 minutes.
3. Add in mushrooms; saute until softened and the liquid almost evaporates, 4-5 minutes.
4. Add in thyme and tomatoes, then beef broth and meat; bring to a simmer.
5. Decrease heat to low; simmer until vegetables are no longer crunchy and the flavors have blended, about 15 minutes.
6. Add in noodles; simmer until fully cooked, about 8 minutes.
7. Stir in parsley, adjust seasonings, adding salt and pepper to taste; serve immediately.
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