Autumn Beef Mushroom Soup Recipes

AUTUMN STEW

Autumn Stew image

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. -Christine Bauer, Durand, Wisconsin More Pumpkin Stew Recipes »

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin

Steps:

In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 302mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

AUTUMN SOUP

Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Steps:

Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

CROCK POT BEEF AND MUSHROOM SOUP

Crock Pot Beef and Mushroom Soup image

This is a very easy crock pot soup that is good for those crisp fall or cold winter nights. Enjoy with some crusty French bread.

Provided by Linda

Categories Steak

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs round steaks, cut into cubes (can use beef stew meat instead)
1 (10 1/2 ounce) can French onion soup
1 (15 ounce) can diced tomatoes, undrained
1 (10 3/4 ounce) can condensed golden mushroom soup
1/2 cup sliced celery
1/2 cup chopped onion
4 -6 ounces sliced mushrooms

Steps:

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

SLOW COOKER AUTUMN DELIGHT

Slow Cooker Autumn Delight image

The basic recipe was handed down from a friend. I added the sliced onion and substituted the 3 cans of cream of mushroom soup with 1 can of cream of mushroom soup with garlic and 2 cans of cream of mushroom soup original. I also added the egg noodles which serves the gravy texture wonderfully.

Provided by Silver Moon

Categories Meat and Poultry Recipes Beef Steaks

Time 5h45m

Yield 4

Number Of Ingredients 8

Ingredients

2 (10.75 ounce) cans cream of mushroom soup
1 (10.75 ounce) can cream of mushroom soup with garlic
1 cup water
1 (1 ounce) package dry onion soup mix (such as Lipton®)
2 teaspoons vegetable oil
1 yellow onion, sliced
4 (4 ounce) beef cube steaks
⅔ (12 ounce) package egg noodles

Steps:

Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 66 g, Cholesterol 78 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26 g, SaturatedFat 5.9 g, Sodium 1944.5 mg, Sugar 7.9 g