Recipe: Beef Bourguignon Soup (College Inn, 1984)
SoupsBEEF BOURGUIGNON SOUP
2 cans (13 3/4 oz. each) College Inn Beef Broth
1 (3 oz.) can sliced mushrooms
1/2 lb. ground beef, cooked, drained and crumbled
1/2 cup dry red wine
1/2 cup thinly sliced carrots
1/2 cup chopped fresh onion
1 cup water
1/2 cup medium egg noodles
sour cream (optional, for garnish)
In saucepan, combine all ingredients. Bring to boil, stirring. Reduce heat. Simmer, covered, 30 minutes.
Garnish with sour cream, if desired.
Serves 6
From: Recipelink.com
Source: Recipe booklet: Hot, Hearty, and Homemade Soups from College Inn, Del Monte, 1984
2 cans (13 3/4 oz. each) College Inn Beef Broth
1 (3 oz.) can sliced mushrooms
1/2 lb. ground beef, cooked, drained and crumbled
1/2 cup dry red wine
1/2 cup thinly sliced carrots
1/2 cup chopped fresh onion
1 cup water
1/2 cup medium egg noodles
sour cream (optional, for garnish)
In saucepan, combine all ingredients. Bring to boil, stirring. Reduce heat. Simmer, covered, 30 minutes.
Garnish with sour cream, if desired.
Serves 6
From: Recipelink.com
Source: Recipe booklet: Hot, Hearty, and Homemade Soups from College Inn, Del Monte, 1984
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