Creamy Beef, Mushroom and Noodle Soup
From the Pillsbury Cookbooklet Progresso Soups & More. I made one change to this recipe and I think it turned out just awesome! Hope you try it!
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INGREDIENTS
Nutrition- 1
- 2
- 8
- 1 1⁄2
- 6cups beef broth
- 1⁄2cup dry sherry
- 1⁄4
- 3⁄4teaspoon salt
- 1⁄8teaspoon pepper
- 2cups uncooked medium egg noodles
- 8ounces sour cream
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DIRECTIONS
- In a 5 or 6 quart Dutch oven, melt butter over medium high heat.
- Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
- Stir in beef. Cook 5 to 6 minutes or until no longer pink.
- Stir in remaining ingredients except noodles and sour cream. Heat to boiling.
- Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally.
- Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
- Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
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