Yes, I know it's technically spring and therefore past the time for making up fabulous new soup recipes.
I had some leftover steak in my fridge PLUS it snowed last week PLUS I haven't been to the grocery store in weeks PLUS I'm lazy and soup is really easy.
1 lb. of leftover steak. It doesn't HAVE to be leftover, but if it's not, cut it up and grill it first. Or use stew meat. Hunks of beef of some sort are what you are going for here.
1 8 oz. pack of fresh sliced mushrooms
1 medium onion, diced
1 carrot, shredded
1 tablespoon butter
62 ounces (2 boxes) beef broth
1 tablespoon grill seasoning
1 teaspoon dried parsley
2 tablespoons corn starch plus 3 tablespoons water
2 cups wide egg noodles
sour cream, for serving
WHAT YOU DO:
In a large pot or dutch oven, melt the butter, then add the onions, mushrooms and steak. Cook in the butter over medium heat until the onions are translucent, the mushrooms are softened and the steak is no longer pink.
Add the carrot, broth, grill seasoning and parsley and bring to a boil. In a small bowl, mix the corn starch and water together, then add it to the boiling soup.
Cook over medium heat for at least 30 minutes - longer is fine. Fifteen minutes before you plan to serve, add the egg noodles.
Garnish with sour cream before serving.
This was a really hearty soup that only needed a crusty piece of bread to make it into a meal.