Print Options

 
 
 Print
Beefy Mushroom Soup Recipe

Beefy Mushroom Soup Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup (prepared with reduced-fat butter; calculated without mozzarella cheese) equals 151 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.