Beef And Pasta Mushroom Soup Recipes

BEEF PASTA AND MUSHROOM SOUP

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

BEEF AND PASTA MUSHROOM SOUP

Steps:

• In a 4 quart Dutch oven, cook the beef and onions until done.
• Drain any fat or liquid that remains.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic.
• Heat to boiling, stirring constantly.
• Reduce heat.
• Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta and mushrooms.
• Cover; cook 10 minutes longer.
• Stir in parsley.

CREAMY BEEF AND PASTA

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender.

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES

Steps:

• Cook pasta in a large pot.
• Strain and run cold water through.
• Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
• Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
• Pour over beef, add nutmeg and mix well.
• Cover, bring to boil and simmer 10 minutes, stir often.
• Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
• (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
• Remove from heat and toss with Grated Parmesan cheese.
• Leftovers can be used as a side dish for the next day's dinner.
• I served it with sliced london broil the next night.
• You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
• Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
• Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

PASTA BEEF SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.