Monday, October 11, 2010

Roast Beef and Mushroom Soup with Thyme

Okay....if you are making this soup you trusted me on the Roast Beef and Gravy recipe. Wasn't I right about it? Isn't it fabulous?

Now if you want to be transported back to heaven, make this soup with the leftovers. You won't be sorry, I'm sure this will quickly become one of your favorites as well.

The recipe calls for 8 oz of egg noodles but I sometimes go ahead and add the whole 16 oz package, like I did tonight. It almost makes it a little more like stroganoff but it is hearty and means we get leftovers at work tomorrow! Yay!

If I'm in the mood for a more brothy soup I just keep it as the recipe states.

Roast Beef and Mushroom Soup with Thyme

(printable copy)

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons olive oil
3 -4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried Thyme
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.

Stir in the chopped cooked beef.

Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).

Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

To download a copy of this recipe click here.

The noodles cook in the wonderful thyme infused broth and the meat is already cooked so it couldn't be faster or easier to make.

Leave me a comment....

I'd love to hear if you tried these two amazing roast dinners!


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