Beef Noodle Soup With Mushrooms And Thyme

Total Time: 1 hr 2 mins Preparation Time: 30 mins Cook Time: 32 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.