Burgundy Beef Soup Recipe

Comfort food dinners like this Burgundy Beef Soup Recipe are all I have on my mind these days! Loaded with beef, mushrooms and noodles in an amazing, creamy broth!

Nothing tastes better than a warm bowl of delicious, comforting soup! We love making our Homemade Turkey Soup with leftover turkey bones after a holiday! Or our for a faster soup recipe, our Beefy Tomato Soup is loved by everyone!

Beef Burgundy Mushroom Soup in blue bowl

Burgundy Beef Soup Recipe

I’m sure I’ve said it before, but we are a soup loving family. And we are totally in love with this Beef Burgundy Mushroom Soup with loads of noodles and fresh thyme.

We make soup recipes all year long, and I mean ALL year long. Even in the heat of the summer we make soup, I mean we do have air conditioning so it works. Summer soup feels like a bowl f clam chowder with a lobster roll or a light chicken noodle soup with fresh dill.

Then when you get into the colder months you can start making all your big bowls of comfort food soup like this creamy potato & sausage chowder or this stove top split pea and ham soup with tons of croutons. You get the idea, soup all year long if you live at our house.

The other reason we love making soup is that most soup recipes are pretty affordable and they usually feed at least 4 people, with most recipes feeding many more like our slow cooker pasta fagioli recipe.

Ingredients For Beef and Noddle Soup:

We’ll start out here with the basics, and in the descriptions we’ll give you some alternative ingredients if there are any.

  • Ground Beef: You can also use ground pork or Italian sausage instead of ground beef, or a combination of them.
  • Mushrooms: There’s really no substitute for mushrooms here because it’s a beef and mushroom soup. But if you really don’t like mushrooms you can either leave them out or add another vegetable like celery, peas or chopped spinach.
  • Egg Noodles: And type of egg noodle or pasta will work.
  • Beef Broth: Beef broth adds a depth of flavor to this soup broth but if you’re really in a jam you can grab chicken broth instead.
  • Carrots: Diced carrots add a sweet flavor to this soup recipe.
  • Onions: Yellow onions add flavor and another layer of sweetness to the soup.
  • Fresh Thyme: Thyme has a lemony, herby flavor that really goes perfectly with beef and mushrooms. You can also swap out rosemary too, or if you’re not a fan of stronger flavored herbs you can leave it our and add chopped parsley.
  • Cream: We use just a touch of heavy cream to make the broth slightly thicker and creamier.
  • Red Wine: Open up a bottle of your favorite red and add a few splashes to the mushrooms and onions as they are cooking down. The wine deglazes the pan and gets all the brown bits off the bottom of the pot which is where all the flavor is.
Beef Burgundy Mushroom Soup - mushrooms in pot

How To Make This Beef Soup Recipe

  1. A huge key to this flavor in this soup recipe is to brown the mushrooms really, really well. Don’t skip this step because it adds so much flavor to the base of this soup.
  2. After you brown the mushrooms with the onions, add the ground beef, fresh thyme and a few seasonings and cook together until the beef is browned through. Drain any drippings from the pot if there are any.
  3. Carefully pour in the wine to deglaze the pot, turn the heat off if you have a gas stove so that there isn’t a live flame while you’re pouring alcohol. Let the wine come to a simmer and then start scraping up the bottom of the pot to get all the flavor out.
  4. Work in a couple of tablespoons of tomato paste and then pour in beef broth. Bring the soup to a simmer for 20 minutes, stirring occasionally.
  5. After the soup has simmered, taste it to see if the seasonings need to be adjusted, then add the noodles. stir and cover the pot to let the noodles cook for about 8 minutes. To finish the soup add the cream and stir.
Browning ground beef and mushrooms for beef soup recipe

Can You Make This Soup Ahead Of Time?

You can, and I think the flavor gets even better! If you do make this recipe ahead of time, don’t add the noodles until right before serving. You can either cook the noodles separately and then just add them to each bowl or warm up the soup in the pot when you’re ready and then cook the noodles.

Unless you don’t mind the soup getting a little thicker because the noodles will soak up some of the broth if you make this ahead of time with the noodles in the soup. We actually love when soup gets nice and thick like this, you can always add a little more broth and cream if it gets too thick.

So it’s up to you, make your soup the way you like it!

Beef Burgundy Mushroom Soup in a bowl with fresh thyme

How Do You Reheat Soup?

As easy as the microwave – let’s keep things simple here. You can heat it back up on the stove if you are warming up the whole pot again, but for individual bowls just heat for a couple of minutes in the microwave.

Yet another reason why we love making soup, it’s perfect for easy dinners or lunch the next day!

Beef Burgundy Mushroom Soup in blue bowl on a board with thyme from the top

Looking For More Soup Recipes?

Beef Burgundy Mushroom Soup is a comfort food dinner recipe with beef and mushrooms

Burgundy Beef Soup Recipe

  • Author: Dan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Comfort food dinners like this Burgundy Beef Soup are all I have on my mind these days! Beef, mushrooms and noodles in a delicious, red wine beef broth!



  • 1 1/2 tablespoon olive oil
  • 10 ounces mushrooms, cleaned and sliced
  • 1/2 pounds ground beef
  • 1/2 cup diced onion
  • 1 1/2 cups diced carrots
  • 2 teaspoons fresh thyme, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1/4 cup heavy cream
  • 3/4 cup small egg noodles


  1. Add the oil to a soup pot or dutch oven over medium high heat.
  2. Brown the mushrooms, stirring about 10 minutes.
  3. Add the beef and cook until almost browned though, about 5 minutes.
  4. Add the onions, carrots, thyme, garlic, salt, and pepper to the pot. Stir and cook together with the beef and mushrooms until the beef is cooked all the way though.
  5. Pour the wine into the pot, stir and let reduce 2-3 minutes.
  6. Stir in the tomato paste and beef broth. Bring to a low simmer, then cook for 20 minutes uncovered.
  7. Taste for seasonings (adjust if needed) then add the noodles. Stir and cook covered for 8-10 minutes until the noodles are cooked.
  8. Pour in the cream and stir, then serve!
  • Category: soup
  • Method: stove top
  • Cuisine: American

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23 Responses
  1. Desiree

    I love love love this recipe, so good! I didn’t have ground beef so I subbed a couple of steaks I had, just flash browned the meat on high heat then added it to the soup a few minutes before serving. AMAZING!

    One thing to point out though. The recipe calls for cream in the ingredient list but doesn’t tell you to add it in the directions. I added the cream just before serving as well, just early enough to warm through and it was delicious.

    1. Dan

      Than you for telling me, I’ll go and update that! But you’re right, it’s right at the end. And I’m seriously jealous of dinner at your house, no ground beef so you threw in a couple of steaks??? We’re coming over!

    2. Jamee Cook

      I thought this was quite delicious. Served with fresh bread & butter. My husband is on his 3rd serving as I type. I used leftover T-bone steak in place of ground burger. I added extra fresh garlic, as well as a little garlic powder & salt after the mixture simmered. I used dried thyme since I didn’t have any fresh. I will definitely make this again. Thanks for the recipe!

  2. Wendy

    It’s cold and rainy here in S. Carolina, so I figured it would be a perfect day for soup. I found this recipe and took off for the grocery store. Oh my goodness – it’s amazing. You’re right; the wine and the cream do wonderful things for each other. Thanks for the recipe- it’s a keeper!

  3. TR Denver

    This was excellent. All the great flavors of beef burgundy in a soup. I used a full pound of extra lean ground beef, a full cup of red wine, and skipped the cream. The soup is hearty and awesome in cold weather.

  4. Cindy

    On this cool, rainy spring day during the COVID-19 pandemic stay at home order, we needed some comfort food and this recipe didn’t disappoint. I only used 3 cups of beef broth to make it a bit more like a stew than a soup and it was delicious! .

    1. Dan

      We love when soup is thicker, more like a stew! A lot of our soup recipes are written like that, actually. Hope you and your family are staying safe and well!

  5. Michael

    Just made this last night and have to say it was every bit as good as it sounded. Will surely make it again, and soon!

  6. Debra Robinette

    How much heavy cream is needed. I only see 1/4 in the ingredients. I assume it would be cup but wanted to make sure. Thank you.

  7. Thom

    Loved it!! Did not have enough carrots so I added 1 stalk of celery. This will be on my rotations of soups I make.

  8. Joan

    One of the best soup recipes I found on the internet. I made it in a slow cooker 4 hrs on low and added the cream at the end. I brown baby belle mushroom and the onion and garlic and wine and of course the ground beef and then thru it in the slow cooker with the rest of the ingredients ! Delicious!

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