Categories: Beef, Main Dish, Soup

Ingredients

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