Beef Burgundy Soup

• 2 (13 3/4 ounce) cans beef broth
• 1 (3 ounce) can sliced mushrooms
• 12 lb ground chuck, cooked,drained and crumbled
• 12 cup dry red wine
• 12 cup carrot, sliced thinly
• 12 cup onion, chopped
• 1 cup water
• 1 cup dry pasta, any shape

1. In a saucepan, combine all ingredients except the pasta.
2. Bring to a boil, stirring occasionally.
3. Reduce heat, simmer, covered, about 20 minutes (see next step).
4. Check how long the pasta needs to cook on the package, it depends on the shape.
5. Add to the soup and simmer for a total of 30 minutes, including the 20 from the step above.

beef broth, mushrooms, ground chuck, red wine, carrot, onion, water, pasta

Taken from www.food.com/recipe/beef-burgundy-soup-89889 (may not work)