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Recipes > Noodle Soups
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Creamy Beef & Noodle Soup
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- 2 to 3 quarts water
- 32 oz. beef stock
-Bring to a boil.
-Add to broth. Cook for 10 minutes.
- 1 can (26 oz.) Cream of Mushroom Soup
- 1 can (16 oz.) canned beef
- 1 carrot, slivered
- 1/8 tsp. black pepper
- Fresh parsley to taste
- ½ cup cultured sour cream (optional)
-Add to the soup. Simmer until done, and remove from heat. NOTE: ½ cup of cultured sour cream is optional.
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