11
Sep
2018
Beef Burgundy Mushroom Soup is a comfort food soup recipe with beef and noodles

Beef Burgundy Mushroom Soup

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

Beef Burgundy Mushroom Soup in blue bowl

Comfort Food Soup Recipes

Let’s complain a little more about the weather, shall we?

Because it seems like it’s always too hot, too cold, too rainy or maybe too snowy.

There’s rarely that perfect day. Right?

But they do come – and we love them that much more when they do. That’s why I like living where I do, we get all the seasons so there’s no getting sick of one or the other.

When the weather is cold outside we definitely have an excuse to stay indoors and eat delicious comfort food like this Beef Burgundy Mushroom Soup.

Another comfort food soup recipe we love making this time of year is our Homemade Turkey Soup recipe. Rich flavorful, homemade stock is the way to go when making a soup recipe.

With a few tricks though, like in this recipe I can show you how to make boxed or canned stock taste just like homemade!

Beef Burgundy Mushroom Soup - mushrooms in pot

One of the key tips is to brown the mushrooms really, really well. Don’t skip this step because it lends so much flavor to the base of this soup.

Next you add in ground beef, onions, fresh thyme and a few seasonings and let that cook together for a while to let the flavors blend together.

Beef Burgundy Mushroom Soup - beef in pot

Now for the fun part – maybe while your sipping on that glass of red, get a little in the pot too.

The wine will make the broth crazy rich and flavorful. The broth in this beef and mushroom soup recipe is not something you want to leave behind!

Finally, we’re going to pour in a splash of cream. Not too much so it looks like a creamy soup but just another reason this soup is so rich and delicious.

Because wine and heavy cream in soup = delicious.

Beef Burgundy Mushroom Soup in blue bowl from the top

I still can’t believe there was a time that I honestly could say I didn’t like soup. Because for years in our marriage if Christie made soup for her and the boys I was on my own.

Probably due to a bad soup experience in my past, but I’m sure glad I came around. First of all, I hated cooking my own dinners.

Second of all, well there isn’t a second of all. I just didn’t want to cook my own dinners.

As a result, I learned to love me some soup, especially a soup that’s loaded with beef, mushrooms and vegetables in a tasty broth like this one.

Beef Burgundy Mushroom Soup in blue bowl up close

We love serving this Beef Burgundy Mushroom Soup with a good loaf of bread and a couple glasses of red. Milk for the boys, of course, but I gotta tell you…

Get ready for one of the most perfect beef and noodle soup recipes you’ve ever made.

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

Almost all of our soup recipes are going to work in the warm weather too, so don’t wait on the cold just to make this! If it’s hot maybe just crank the air up a little and get cooking.

Because this soup is too good to only eat a few months our of the year.

Looking For More Soup Recipes?

Our Beefy Tomato Soup is a family favorite! Maybe a low carb option? This Low Carb Sausage Vegetable Soup is totally delicious!

One of our little guys most requested soup recipe has to be this Copycat Campbell’s Tomato Soup, served with lots of saltine crackers fro dipping!

 

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

Beef Burgundy Mushroom Soup

  • Author: Dan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: soup
  • Method: stove top
  • Cuisine: American

Description

Comfort food dinners like this Beef Burgundy Mushroom Soup recipe are all I have on my mind these days! Beef, mushrooms & noodles in a tasty, creamy broth!


Ingredients

1 1/2 tablespoon olive oil

10 ounces mushrooms, cleaned and sliced

1/2 pound ground beef

1/2 cup diced onion

1 1/2 cups diced carrots

2 teaspoons fresh thyme

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 heavy cream

3/4 cup small egg noodles


Instructions

Add the oil to a soup pot or dutch oven over medium high heat.

Brown the mushrooms, stirring about 10 minutes.

Add the beef and cook until almost browned though, about 5 minutes.

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.

Pour the wine into the pot, stir and let reduce 2-3 minutes.

Stir in the tomato paste and beef broth. Bring to a low simmer, then cook for 20 minutes uncovered.

Taste for seasonings (adjust if needed) then add the noodles. Stir and cook covered for 8-10 minutes until the noodles are cooked.

Pour in the cream and stir, then serve!

Keywords: mushroom recipes, soup, beef recipes, ground beef recipes, pasta, noodles, comfort food meals, dinner recipes, cooking with wine, one pot meals

4 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. 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. 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!

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