Soup
Red Wine Beef and Mushroom Noodle Soup
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hour 5 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Ground beef, browned mushrooms and carrots simmer with red wine and thyme, then finish with egg noodles and a small splash of cream.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 1/2 tbsp Olive oil
- 10 oz Button Mushrooms (cleaned and sliced)
- 1/2 lb ground beef
- 1/2 cup Yellow Onion (diced)
- 1 1/2 cups Carrots (cut into 1/4-inch dice)
- 2 tsp Thyme (fresh, chopped)
- 2 cloves Garlic (minced)
- 1/2 tsp Kosher Salt (plus more to taste)
- 1/2 tsp Black pepper
- 1/2 cup Red wine (dry, such as Pinot Noir)
- 2 tbsp Tomato paste
- 4 cups low-sodium beef broth
- 1/4 cup Cream (heavy)
- 3/4 cup Egg noodles (dry, small or broken into short pieces)
Let the mushrooms brown
Give the sliced mushrooms time to release their moisture before adding the beef. The browned bits on the bottom of the pot become part of the broth when you stir in the wine.
Add noodles near the end
Simmer the carrots until tender before adding the egg noodles. Follow the noodle package timing, then lower the heat before stirring in cream for a smooth finish.
Plan for leftovers
Noodles soak up broth after cooking. Add broth when reheating, or cook and store the noodles separately if making the soup ahead. For a wine-free version, substitute beef broth for the wine; expect a lighter flavor.
Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified cooking guidance.
Explore more soup recipes or browse the recipe collection.
The cooking plan
How to make Red Wine Beef and Mushroom Noodle Soup.
Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.
Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.
Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.
Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.
Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Red Wine Beef and Mushroom Noodle Soup
Ingredients
1 ½ tbsp Olive oil- 10 oz Button Mushrooms cleaned and sliced
- ½ lb ground beef
- ½ cup Yellow Onion diced
- 1 ½ cups Carrots cut into 1/4-inch dice
- 2 tsp Thyme fresh, chopped
- 2 cloves Garlic minced
- ½ tsp Kosher Salt plus more to taste
- ½ tsp Black pepper
- ½ cup Red wine dry, such as Pinot Noir
- 2 tbsp Tomato paste
- 4 cups low-sodium beef broth
- ¼ cup Cream heavy
- ¾ cup Egg noodles dry, small or broken into short pieces
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.
- Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.
- Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.
- Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.
- Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.
Notes
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How do I change the number of servings?
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