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Cook Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 2/3 cups eachJump to Nutrition Facts
Cook Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 2/3 cups each
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 2/3 cups each
Yield:
8 servings, about 1 2/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½ouncedried porcini mushrooms1cupboiling water2teaspoonscanola oil1 ½cupschopped celery1 ½cupschopped carrots3clovesgarlic, minced1poundcremini mushrooms, chopped1 ½cupschopped onion1poundboneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes2tablespoonstomato paste½cupdry red wine1tablespoonWorcestershire sauce6cupsreduced-sodium beef broth1large turnip, peeled and cut into 1/4-inch dice1bay leaf½teaspoondried thyme½teaspoonfreshly ground pepper¼teaspoonsalt2cupswhole-wheat egg noodles, cooked½cupchopped fresh parsley or dill for garnish
Cook Mode(Keep screen awake)
Ingredients
½ouncedried porcini mushrooms
1cupboiling water
2teaspoonscanola oil
1 ½cupschopped celery
1 ½cupschopped carrots
3clovesgarlic, minced
1poundcremini mushrooms, chopped
1 ½cupschopped onion
1poundboneless sirloin or flank steak, trimmed, cut into 1/2-inch cubes
2tablespoonstomato paste
½cupdry red wine
1tablespoonWorcestershire sauce
6cupsreduced-sodium beef broth
1large turnip, peeled and cut into 1/4-inch dice
1bay leaf
½teaspoondried thyme
½teaspoonfreshly ground pepper
¼teaspoonsalt
2cupswhole-wheat egg noodles, cooked
½cupchopped fresh parsley or dill for garnish
DirectionsPlace porcini in a bowl; add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid; finely chop the porcini and set aside.Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes; add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt; cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.TipsMake Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days; stir in noodles just before serving.Originally appeared: EatingWell Soups Special Issue April 2016
Directions
Place porcini in a bowl; add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid; finely chop the porcini and set aside.Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes; add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt; cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.TipsMake Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days; stir in noodles just before serving.
Place porcini in a bowl; add boiling water and soak for 10 minutes to soften. Line a sieve with a paper towel, place over a bowl and strain, reserving the liquid; finely chop the porcini and set aside.
Heat oil in a soup pot or Dutch oven over medium heat. Cook celery, carrots and garlic, stirring frequently, until softened, 6 to 8 minutes. Transfer to a bowl. Add cremini and onion; cook over medium-high heat, stirring, until browned, 8 to 10 minutes. Transfer to the bowl.
Add steak to the pot and cook on medium-high, stirring occasionally, until beginning to brown, 3 to 5 minutes; add tomato paste and cook, stirring, for 30 seconds. Add wine and Worcestershire and cook until the sauce thickens slightly, about 30 seconds. Stir in the porcini and liquid, reserved vegetables, broth, turnip, bay leaf, thyme, pepper and salt; cover and bring to a boil. Reduce heat and simmer, covered, until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf. Stir in noodles. Garnish with herbs, if desired.
Tips
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days; stir in noodles just before serving.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)200Calories4gFat21gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
