Making :: Beef Burgundy Soup

YUM!  Happy soup day.

Ingredients ::

3 tablespoons olive oil

2 (8-ounce) containers sliced baby portobello mushrooms

1 (1-pound) bag carrots, cut into 1/2-inch pieces

1 large yellow onion, chopped

1 tablespoon minced garlic

1 1/4 teaspoons salt, divided

1/2 teaspoon ground black pepper

3 pounds top round steak, sliced into 1/2-inch thick pieces

3 quarts beef broth

2 (10.5-ounce) cans beef consomme

2 1/2 cups dry red wine -- the alcohol is cooked out if you care about this

2 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 (12-ounce) package wide egg noodles

2 tablespoons chopped fresh thyme

Directions ::

In a large Dutch oven (or something similar), heat olive oil over medium heat.  

Add mushrooms, carrots, onion, garlic, 1/2 teaspoon salt and pepper.

Cook for 10 minutes, stirring frequently.

Add steak, and cook for 10 minutes, stirring frequently.

Add beef broth, beef consomme, wine, Worcestershire sauce, garlic powder, and the remaining 3/4 teaspoon salt.

Bring to boil, then add egg noodles, and cook for 10 minutes. 

Stir in thyme.

Enjoy!!  (Makes 10-12 servings)

xo

RH