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Beefy Mushroom Soup

 Beefy Mushroom Soup
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.
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 cup (prepared with reduced-fat butter; calculated without mozzarella cheese) equals 151 calories,

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Beefy Mushroom Soup (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 42 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.