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Beefy Mushroom Soup Recipe
Beefy Mushroom Soup Recipe photo by Taste of Home
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Beefy Mushroom Soup Recipe

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4.5 2 5
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Ginger Ellsworth of Caldwell, Idaho shares a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 2/3 cup cubed cooked roast beef
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash hot pepper sauce
  • 1/4 cup shredded part-skim mozzarella cheese, optional

Nutritional Facts

1 cup: 151 calories, 6g fat (3g saturated fat), 42mg cholesterol, 472mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 14g protein .

Directions

  1. In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  2. Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired. Yield: 3 cups.
Originally published as Beefy Mushroom Soup in Cooking for 2 Fall 2005, p33


Reviews for Beefy Mushroom Soup

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
ibinyon 148424
Reviewed Jan. 15, 2010

"This will be a regular lunch item for me and a great cold weather meal for the whole family. Check out the calories!"

MY REVIEW
tropicalpunch22 206806
Reviewed Jan. 17, 2009

"Very good, just be careful on the dash of hot sauce. I used beef stew meat instead of roast beef and it turned out well."

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