Well, at last we finally get a taste of Old Man Winter! Fine with me. When it is cold, the best place to be is in the kitchen. I came up with this hearty soup the other day and thought it would be perfect to share with you this week because we actually have to wear a coat outside. Better hurry up and warm up with this one though. Because in Texas, we could be back in shorts in a matter of moments. Enjoy!
1 lb. extra lean ground meat
1 small onion, chopped
1 cup fresh mushrooms, sliced
1 small package extra wide egg noodles
1 tsp. garlic powder
2 TBS. extra virgin olive oil
1-10.5 oz.can beef broth
1-10.5 oz.can french onion soup
1-10.5 oz. can cream of mushroom soup
7 cups water
Cook the noodles in 4 cups boiling water. Drain and set aside. In a large sauce pan over medium-high heat, cook ground meat in olive oil. Add onions, mushrooms, and garlic powder. When meat is done, add beef broth and french onion soup. Lower heat and simmer for 2 to 3 minutes. Add 3 cups of water and cream of mushroom soup. Stir to incorporate. Add drained noodles and stir. Simmer for 5 minutes. Serve hot.
*Tip of the week: Add water according to your liking. If you want the soup thinner, add more water. For thicker soup, reduce water amount.