Beefy Mushroom Soup

Recipes » Soups, Stews and Chili » Vegetable

A tasty way to use leftover roast or steak. The warm rich taste of this mushroom soup is sure to please.

Yield: 3 Ready in 3 hours

Cuisine: AmericanMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 3

1 mediumOnion; chopped

1/2 cupMushroom; sliced

2 tablespoonsButter

2 tablespoonsFlour

2 cupBroth; reduced sodium

2/3 cupBeef; cooked/lean

3 clovesgarlic; finely chopped

1/4 teaspoonPaprika

1/8 teaspoonSalt

1/4 teaspoonPepper

dashHot pepper sauce

1/4 cupMozzerella cheese; part skim

Beefy Mushroom Soup Preparation

In a large saucepan, saute the onion, garlic and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a bowl, wisk the flour and broth until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes until thickened.

While the onion mixture is cooking cut the beef into 1/4 - 1/2 inch cubes.

Add the beef, paprika, salt, pepper, hot pepper sauce and onion mixture. Cook and stir until heated through. Garnish with cheese if desired.

Notes

I use a homemade beef broth that has no sodium added so the sodium levels shown in the nutrition info are likely reduced by a factor of 10. Recipe was modifed from a Taste of Home magazine recipe. I also let it simmer for a couple hours to let the favours meld. Turned out great.