BEEF AND MUSHROOM SOUP RECIPE RECIPES

MUSHROOM AND BEEF SOUP RECIPE | EATINGWELL

Mushroom and Beef Soup Recipe | EatingWell image

Kale adds vitamins and an enticing cabbage-like flavor to this mushroom and beef soup. Be sure to use fresh kale as it can become pungent if stored too long.

Provided by Diabetic Living Magazine

Categories Healthy Sirloin Steak Recipes

Total Time 55 minutes

Number Of Ingredients 14

Ingredients

12 ounces beef sirloin steak, trimmed
1 tablespoon canola oil
4 cups sliced assorted mushrooms, such as white, cremini, shiitake and morel
¼ cup chopped shallot
2 cloves garlic, minced
4 cups low-sodium beef broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup chopped carrot
½ cup chopped celery
1 bay leaf
½ teaspoon dried leaf thyme, crushed
½ teaspoon salt
¼ teaspoon black pepper
2 cups loosely packed chopped fresh kale

Steps:

Cut beef into 3/4-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and light brown, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.
Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladeling into bowls.

Nutrition Facts : Calories 138.6 calories, CarbohydrateContent 10.5 g, CholesterolContent 30.4 mg, FatContent 5.1 g, FiberContent 2.9 g, ProteinContent 14.9 g, SaturatedFatContent 1.1 g, SodiumContent 540.8 mg, SugarContent 5.9 g

BEEFY MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Beefy Mushroom Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 cups.

Number Of Ingredients 12

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

Steps:

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 : Calories 180 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 470mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

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