Beef Vegetable And Wild Mushroom Soup Recipes

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BEEFY MUSHROOM SOUP



Beefy Mushroom Soup 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

Time 30m

Yield 3 cups.

Number Of Ingredients 12

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, 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

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

FRESH WILD MUSHROOM SOUP



Fresh Wild Mushroom Soup image

An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.

Provided by Lynn Brown

Categories     Soup/Stew     Mushroom     Appetizer     Sauté     Quick & Easy     Fall     Simmer     Bon Appétit     Houston     Texas     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Steps:

  • Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS



Hearty Beef and Vegetable Soup With Mushrooms image

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

1 large onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
3 garlic cloves, mashed
2 stalks celery, sliced
1/4 cup chopped fresh parsley
3 -4 russet potatoes, peeled and cut into 1-inch chunks
2 lbs boneless beef stew meat, any cut, trimmed and cut in 1-inch cubes
1 (14 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can beef broth
1 (12 ounce) bottle dark beer
1/2 lb fresh spinach
1/2 lb sliced fresh mushrooms
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

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

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