Hearty Beef Noodle Soup


Hearty Beef Noodle Soup

One of my favorite things to do on a cold raining November day is to make soup. My favorite memory of my childhood is when my mother would make her Beef Noodle Soup. Nothing beats coming in from outside and warming up to her soup. She always made her own noodles and it seemed like it took her all day to make it. It was the most delicious soup and it warmed you up the instant you tasted it. I have tweaked my mother’s recipe so I hope I did her recipe justice by my tweaks.  The only thing I really changed is the fact that I added mushrooms to the soup and used them as a garnish also. This soup is so earthy and has such a great flavor you will want to slurp up every last drop.

Put your soup bones in a soup crock and then fill it with water to cover the bones. Bring them to a boil and then simmer for a few hours.  After a few hours take out bones and let sit until cool. Then take the meat off.

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While you are waiting for the bones to stop simmering chop your vegetables (carrots, onion and mushrooms) into a fine chop. I sauté them in olive oil for a few minutes to break down the mushrooms a bit.

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Once you take out the bones skim the broth of all the fat then add your sautéed veggies.  Let the veggies hang out awhile in the broth simmering for a few minutes then add 2 spoonful’s of Better than Bouillon.

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Usually I would make my own noodles but today I was not feeling it so I used my go to noodles. Now you can add your noodles and beef  then simmer for another 30 minutes or until the noodles are fully cooked.  Season with salt and pepper or with Morton’s season salt is always a great addition.

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While the noodles are cooking sauté the remaining mushrooms for the garnish. Add the sauteed mushrooms on top of your soup and enjoy.  And as the French say “Volia” dinner is served.

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Hearty Beef Noodle Soup

2 beef soup bones

3 large carrots

1 onion

7-8 cremini mushrooms

2 spoon full of Better than Bouillon

Salt and pepper

1 package Reame’s frozen noodles

6 cremini mushrooms to sauté for garnish

Olive oil

Directions:

Put your soup bones in a soup crock and then fill it with water to cover the bones. Bring them to a boil and then simmer for a few hours.  After a few hours take out bones and let sit until cool. Then take the meat off.  While you are waiting for the bones to stop simmering chop your vegetables (carrots, onion and mushrooms) into a fine chop. I sauté them in olive oil for a few minutes to break down the mushrooms a bit. Once you take out the bones skim the broth of all the fat then add your sautéed veggies.  Let the veggies hang out awhile in the broth simmering for a few minutes then add 2 spoonful’s of Better than Bouillon. Now you can add your noodles and beef  then simmer for another 30 minutes or until the noodles are fully cooked.  Season with salt and pepper or with Morton’s season salt is always a great addition.  While the noodles are cooking sauté the remaining mushrooms for the garnish.  Top your soup off with the mushrooms and then enjoy.

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