Beefy Mushroom Soup Recipe

4.5 2 5
Beefy Mushroom Soup Recipe
Beefy Mushroom Soup Recipe photo by Taste of Home
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Beefy Mushroom Soup Recipe

Read Reviews
4.5 2 5
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Beefy Mushroom Soup in Cooking for 2 Fall 2005, p33

Nutritional Facts

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

  • 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
  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

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MY REVIEW
ibinyon User ID: 2769126 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 User ID: 2099004 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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