Soups are one of the most popular items at Reid Hospital, in Richmond, Ind. To satisfy customers' demand for trendier items, the team at Reid created this riff on the classic French dish, which features Burgundy wine, green onion, celery, carrot and cubed beef.
2 slices pork bacon, cut into strips
7 ½ oz. fresh mushrooms
1 ¾ qt. + ½ cup beef stock with soup base
1 ¾ cup + 2 tbsp. water
1 lb. + 14 oz. canned cubed beef with broth
1 1/3 cup + 1 2/3 tbsp. carrot matchsticks
3 2/3 tbsp. + ½ tsp. diced green onion
1/3 cup + 2 tbsp. diced celery
1 tsp. ground thyme
2 7/8 tomato paste
1 bay leaf
¾ cup + 3 tbsp. Burgundy wine
11 ½ oz. wide egg noodles
1. Cook bacon until done. Add mushrooms and cook until tender.
2. Add beef stock, water, beef, vegetables, tomato paste, thyme and bay leaf until vegetables are tender.
3. Add wine and season with salt and pepper.
4. Add noodles right before serving. Drop noodles into boiling soup and then shut off burner. Do not overcook noodles.
Recipe by Reid Hospital , Richmond, Ind.