MUSHROOM AND BEEF SOUP
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 EatingWell Test Kitchen
Categories Healthy Sirloin Steak Recipes
Time 55m
Number Of Ingredients 14
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, Carbohydrate 10.5 g, Cholesterol 30.4 mg, Fat 5.1 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 1.1 g, Sodium 540.8 mg, Sugar 5.9 g
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 cups.
Number Of Ingredients 12
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, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS
Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!
Provided by Molly53
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
- Close lid and lock.
- Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
- Reduce pressure with quick release method by placing cooker in sink under cold running water.
- Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
- Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
- Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.
Nutrition Facts : Calories 1051.1, Fat 60.3, SaturatedFat 23.4, Cholesterol 237.1, Sodium 1867.7, Carbohydrate 50.1, Fiber 8.7, Sugar 9.8, Protein 71.8
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
- Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
WILD RICE, MUSHROOM & BARLEY SOUP
Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top.
Provided by coxva
Categories Stocks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.
Nutrition Facts : Calories 195.1, Fat 4.2, SaturatedFat 0.6, Sodium 626.2, Carbohydrate 35.4, Fiber 6.5, Sugar 4, Protein 6.7
BEEF, WILD RICE AND MUSHROOM SOUP
Make and share this Beef, Wild Rice and Mushroom Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large Dutch oven, melt butter over medium-high heat.
- In medium bowl, combine beef tips and flour.
- Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
- Remove beef; set aside.
- Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
- Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
- Stir in rice, broth and beef.
- Cover, and cook for 5 minutes, or until rice is tender.
- Garnish with fresh thyme, if desired.
- Serve immediately.
Nutrition Facts : Calories 245.9, Fat 9.8, SaturatedFat 5.3, Cholesterol 63.6, Sodium 1032.7, Carbohydrate 11.4, Fiber 1.6, Sugar 3.2, Protein 20.2
MUSHROOM VEGETABLE SOUP
This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.
Provided by Michelle S.
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
- Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
- Stir in broth, water, tomato paste and seasonings.
- Simmer, covered for 1 hour over low heat.
- Remove bay leaf.
- In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
- At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
- Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
- Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
- Heat gently, stirring often.
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
EASY VEGETABLE BEEF SOUP WITH GROUND BEEF
Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.
Provided by PTRULL
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
- Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g
BEEFY WILD RICE SOUP
Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.
Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
WILD MUSHROOM AND BARLEY SOUP
Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.
Nutrition Facts : Calories 208.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 355.6, Carbohydrate 34, Fiber 6.5, Sugar 2.1, Protein 5.2
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