Creamy Beef, Mushroom and Noodle Soup

Name: Creamy Beef, Mushroom and Noodle Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 7 serving(s)
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, coarsely chopped; 2 teaspoons garlic, chopped; 8 ounces mushrooms, sliced; 1 1/2 lbs boneless beef top sirloin steaks, cut into small pieces; 6 cups beef broth; 1/2 cup dry sherry; 1/4 cup ketchup (I left this out); 3/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups uncooked medium egg noodles; 8 ounces sour cream

Submitted by mer5901

"From the Pillsbury Cookbooklet Progresso Soups & More. I made one change to this recipe and I think it turned out just awesome! Hope you try it!"

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Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 7

ingredients

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, coarsely chopped
2 teaspoons garlic, chopped
8 ounces mushrooms, sliced
1 ¹⁄₂ lbs boneless beef top sirloin steaks, cut into small pieces
6 cups beef broth
¹⁄₂ cup dry sherry
¹⁄₄ cup ketchup (I left this out)
³⁄₄ teaspoon salt
¹⁄₈ teaspoon pepper
2 cups uncooked medium egg noodles
8 ounces sour cream

directions

In a 5 or 6 quart Dutch oven, melt butter over medium high heat.
Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
Stir in beef. Cook 5 to 6 minutes or until no longer pink.
Stir in remaining ingredients except noodles and sour cream. Heat to boiling.
Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally.
Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.