Beefy Mushroom Soup Food

BEEFY MUSHROOM SOUP

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.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Remove visible fat from beef and cut into small pieces.
• Brown meat (in 1 tsp olive oil if desired).
• Add onions and mushrooms and saute for 10 minutes.
• Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
• You can add some water if soup gets too thick.
• Pour into bowls and serve.

BEEFY MUSHROOM SOUP

Steps:

• In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
• In a bowl, whisk together flour and broth until smooth; add to saucepan.
• Bring to a boil.
• Cook and stir until thickend, approximately 1 to 2 minutes.
• Lower temp to a simmer.
• Add remaining ingredients except cheese.
• Heat through.
• Garnish with mozzarella cheese.

BEEF MUSHROOM BARLEY SOUP

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.

CROCK POT BEEF AND MUSHROOM SOUP

Steps:

• Combine all ingredients in crock pot and cook on low for 8-10 hours.