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Creamy Beef, Mushroom and Noodle Soup Recipe

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This recipe for Creamy Beef, Mushroom and Noodle Soup, by , is from The Marques Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Marques
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoon butter or margarine
1 medium onion, coarsely chopped (1/2 c,)
2 teaspoon finely chopped garlic
1 package (8 ounces sliced fresh mushrooms
1 1/2 lbs. beef boneless top sirloin steak, cut into 2x3/4x1/4-in. pieces
6 cups beef broth
1/2 cup dry sherry or beef broth
1/4 cup ketchup
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container (8 ounces) sour cream

Directions:
Directions:
1. Melt butter in 5- to 6-quart Dutch oven over medium-high heat. Cook onion, garlic and mushrooms in butter 5 to 6 minutes, stirring frequently, until mushrooms are softened.

2. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is 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 and cook 5 to 7 minutes, stirring occasionally, until noodles are tender.

3 Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Number Of Servings:
Number Of Servings:
7 servings (1 1/2 cups each)
Preparation Time:
Preparation Time:
20 min, total 1 hr
Personal Notes:
Personal Notes:
1 Serving: Calories 290 (calories from fat 125); Fat 14g (Saturated 7g); Cholesterol 90mg; Sodium 1100mg; Carbohydrate 15g (Dietary fiber 1 g); Protein 26g

% Daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 6%; Iron 16%

Exchanges: 1 Starch; 3 1/2 Meat; 1/2 Fat

Carbohydrate Choices: 1

 

 

 

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