Créé avec l’IA
Creamy Mushroom Beef Noodle Soup
35 min 294 kcal par portion Moyen
Ingrédients
4 Portions
- egg noodles200 g
- meatballs300 g
- beef broth1 L
- mushrooms200 g
- milk1/2 cup
Instructions
- 1
Cook the egg noodles according to the package instructions, then drain and set aside.
- 2
In a large pot, heat a small amount of oil over medium heat and brown the meatballs on all sides. Remove the meatballs and set aside.
- 3
In the same pot, add the sliced mushrooms and sauté until they are soft and golden brown.
- 4
Pour in the beef broth and bring to a simmer.
- 5
Return the meatballs to the pot and let them cook through, which should take about 10 minutes.
- 6
Reduce the heat to low and stir in the milk to make the soup creamy. Be careful not to let the soup boil after adding the milk to prevent curdling.
- 7
Add the cooked egg noodles to the soup and heat through.
- 8
Taste and adjust seasoning with salt and pepper as needed.
- 9
Serve the creamy mushroom beef noodle soup hot, garnished with fresh herbs if desired.
