Beef And Mushroom Soup With Orzo Recipes

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BEEF AND MUSHROOM SOUP WITH ORZO



Beef and Mushroom Soup With Orzo image

This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.

Provided by Eva99

Categories     Low Cholesterol

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 lbs boneless beef chuck
1 onion, unpeeled, halved
1 bay leaf
8 cups water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 garlic clove, crushed
1 lb mushroom, trimmed and coarsely chopped
salt
fresh ground pepper
1/4 cup chopped parsley
1 (10 ounce) package frozen mixed vegetables, thawed
1/4 cup orzo pasta

Steps:

  • Heat 1 tbsp oil in a large heavy saucepan.
  • Brown the beef; add the onion and brown lightly on the cut side.
  • Add the bay leaf and water.
  • Heat over medium heat until almost boiling.
  • For a clearer broth, do not let boil.
  • Cook, uncovered, at a gentle simmer for 2 hours.
  • Strain broth through a sieve lined with dampened paper towels.
  • Chill overnight and finish soup next day or continue with recipe.
  • Pull meat into strings; set aside.
  • Heat the remaining oil in saucepan.
  • Add chopped onion, celery and carrot.
  • Sauté until golden, about 10 minutes.
  • Stir in garlic, sauté 1 minute more.
  • Add the mushrooms, sauté until golden, about 10 minutes.
  • Season with salt and pepper.
  • Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
  • Heat to boiling.
  • Simmer, uncovered, until orzo is tender, about 15 minutes.
  • Season to taste with salt and pepper.

MUSHROOM ORZO



Mushroom Orzo image

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Provided by BABARCLAY

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

  • Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
  • Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

BEEF VEGETABLE SOUP WITH ORZO



Beef Vegetable Soup With Orzo image

Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
2 carrots, sliced
2 stalks celery, sliced
1 cup chopped yellow onion
2 garlic cloves, minced
5 cups beef stock or 5 cups broth
1 (11 1/2 ounce) can spicy tomato juice
1 teaspoon Worcestershire sauce
3/4 teaspoon salt, to taste
fresh ground pepper
6 ounces medium mushrooms, thickly sliced
1/4 cup uncooked orzo pasta
1 cup fresh peas or 1 cup frozen peas
fresh grated parmesan cheese

Steps:

  • In a large pot, over high heat, add the first 10 ingredients; stir to combine.
  • Bring to a boil.
  • Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
  • Add in the mushrooms and orzo.
  • Simmer covered for 10 more minutes.
  • Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
  • Ladle into individual soup bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

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