Mushroom Beef Noodle Soup Recipe 445 Food

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• 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.

MUSHROOM BEEF AND NOODLES

Steps:

• In slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat in tender.
• Serve over hot noodles.

CHINESE NOODLE SOUP WITH MEAT AND MUSHROOMS

Steps:

• Bring water to boil in 3 quart saucepan, add noodles. Cook according to the package directions of the noodles you are using. (Chinese noodles only take 5 minutes, then rinse in cold water).
• Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet. Sauté meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
• Continue to sauté for 5 minute
• Add tempura sauce and broths.
• Heat to boiling. Add your prepared noodles.
• Warm through.
• Garnish with green onion tops and omelet shreds if desired.
• Optional shredded omelet:.
• 2 Eggs.
• 1 T Water.
• Beat eggs and water together. Pour into a hot wok or skillet and roll the pan to thin out the omelette. It should be nearly paper thin. Turn for a few seconds. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick. Unroll and place shreds in hot soup in serving bowls.