Description
Pressure Cooker Beef Noodle Soup with Mushrooms and Carrots. Use a batch of pressure cooker browned beef stock to make noodle soup.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 2 cloves garlic, crushed
- 4 large carrots, peeled and cut into 1/2 inch pieces
- 1/2 teaspoon kosher salt
- 1 pinch red pepper flakes (optional)
- 10 cups browned beef stock or other homemade beef broth
- 1 cup egg noodles
- 2 cups shredded cooked beef (from the browned beef stock, or other leftovers)
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- More salt and pepper to taste
Instructions
- One batch of pressure cooker Browned Beef Stock: See Pressure Cooker Browned Beef Stock recipe from earlier this week. Can be made a day or two ahead and refrigerated, or up to a few months ahead and frozen. (If broth frozen, thaw before using.)
- Saute the mushrooms: Heat one tablespoon of vegetable oil over medium-high heat in a large pot until the oil is shimmering. (I used my pressure cooker pot since it was already dirty). Add the mushrooms, sprinkle with 1/2 teaspoon of salt, toss to coat with oil, and saute until the mushrooms are browned, about five minutes. Remove the mushrooms from the pot, and set them aside until later.
- Saute the aromatics: Add another tablespoon of oil to the pot and heat until shimmering. (Mushrooms soak up oil, so there won’t be much left in the pan.) Add the onion, garlic, and carrots, sprinkle with 1/2 teaspoon of salt, toss to coat with oil, and saute until the onions are softened, about 5 minutes.
- Simmer soup, noodles, and beef: Add the broth to the pot, scrape the bottom to loosen any browned bits of onion or mushroom, then turn the heat to high and bring the broth to a simmer. Add the noodles, shredded beef, browned mushrooms, and bay leaf, and bring back to a simmer. Reduce the heat to maintain a simmer and cook until the noodles are tender, about 10 minutes.
- Season to taste: Remove the bay leaf and thyme sprig and discard. Stir in the balsamic vinegar, and then add salt and pepper. As I mentioned in the opening, salt is important - there isn’t much salt in the broth if it is homemade. Keep adding salt until the broth suddenly has a lot of body, tastes ever so slightly sweet, and you start to feel the taste of the salt on the tip of your tongue. (For 10 cups of broth I used 2 1/2 teaspoons of kosher salt.) Ladle into bowls and serve.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Pressure Cooker
- Cuisine: American