Beef Noodle Soup With Mushrooms and Thyme

By ratherbeswimmin' on November 17, 2010

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Ingredients

    1. 2 tablespoons vegetable oil
    2. 1 medium onion, cut into medium dice
    3. 2 medium carrots, cut into medium dice
    4. 12 ounces mushrooms, stems removed, wiped clean, and sliced thin ( domestic or wild)
    5. 1/2 teaspoon dried thyme ( or 1 1/2 t. minced fresh thyme leaves)
    6. 1/2 cup chopped canned tomato
    7. 2 quarts beef broth ( home-made or best-quality purchased)
    8. 2 cups shredded cooked beef
    9. 3 ounces dried egg noodles, broken into 2-inch pieces
    10. 1/4 cup minced fresh flat-leaf parsley
    11. salt
    12. 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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