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Beefy Mushroom Soup

This is 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. —Ginger Ellsworth of Caldwell, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 cups

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
  • 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 until thickened, 1-2 minutes.
  • 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.
Nutrition Facts
1 cup: 180 calories, 9g fat (5g saturated fat), 52mg cholesterol, 470mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • Dawn
    Aug 14, 2019

    I'd used sliced cooked roast beef which I'd cut in cubes and 1 cup sliced mushrooms. I used 1/2 of a yellow onion, chopped.

  • ibinyon
    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!

  • tropicalpunch22
    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.