Creamy Mushroom Beef Soup Recipes

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CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

The wine adds sweetness to balance the earthy flavor of this rich soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 ounce each dried porcini, and dried morel mushrooms
4 tablespoons unsalted butter
1 onion, cut into 1/4-inch dice
3 cloves garlic, minced
1 1/2 pounds wild mushrooms, cleaned and coarsely chopped
1/4 cup Madeira wine, or cognac
2 tablespoons all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley, for garnish
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Place porcini and morels in a medium bowl, and pour in 6 cups boiling water. Let stand until the mushrooms are softened, about 15 minutes. Remove mushrooms with a slotted spoon, chop, and set aside. Pour the mushroom liquid through a cheesecloth-lined strainer, leaving behind solids and any sand in the bottom; reserve the liquid.
  • Melt butter in a large saucepan over medium heat. Add onion and garlic, and saute until softened, about 5 minutes. Add the wild and reserved mushrooms, in two batches if necessary, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add Madeira, and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Sprinkle the mixture with flour, and stir to coat.
  • Stir in reserved mushroom liquid; bring to a boil. Reduce heat, and simmer, stirring occasionally to allow flavors to blend, about 30 minutes. Remove 1 cup mushrooms with a slotted spoon, and toss with parsley; cover with aluminum foil to keep warm.
  • Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.

ROASTED BEEF, MUSHROOM, AND BARLEY SOUP



Roasted Beef, Mushroom, and Barley Soup image

Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 8

1 pound sirloin steak, cut into 1/2-inch pieces
1 pound cremini or button mushrooms, stems trimmed and caps halved
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/2 cup quick-cooking barley
Chopped fresh parsley (optional)

Steps:

  • Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

CREAMY MUSHROOM BEEF SOUP



Creamy Mushroom Beef Soup image

Make and share this Creamy Mushroom Beef Soup recipe from Food.com.

Provided by FDADELKARIM

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 lb lean ground beef
2 (10 3/4 ounce) cans mushroom soup, undiluted
1 1/4 cups water
1 cup milk
1 small beef bouillon cube
1/2 teaspoon italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated parmesan cheese
1 (15 ounce) can diced potatoes, drained or 1 cup instant rice
1 (4 ounce) can sliced mushrooms (optional)
1/2-1 cup mozzarella cheese

Steps:

  • Brown the beef in a large pot until no longer pink. Drain any excess grease.
  • Mix the rest of the ingredients in with the beef. Cook over medium heat for 20 minutes, stirring occasionally.
  • Note: If using instant rice you made need to put in an additional cup of water.

Nutrition Facts : Calories 380.4, Fat 17.4, SaturatedFat 7.5, Cholesterol 76.1, Sodium 1118.1, Carbohydrate 29.2, Fiber 2.9, Sugar 1.6, Protein 26.3

CREAMY BEEF, MUSHROOM AND NOODLE SOUP



Creamy Beef, Mushroom and Noodle Soup image

With sirloin, mushrooms and noodles, this hearty soup has the comforting flavor of Stroganoff.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 7

Number Of Ingredients 12

2 tablespoons butter or margarine
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 1/2 pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces
6 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1/2 cup dry sherry or Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup ketchup
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container (8 oz) sour cream

Steps:

  • In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
  • Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
  • Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Nutrition Facts : Calories 330, Carbohydrate 18 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 1/2 g

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons salted butter
1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 sprigs fresh thyme, leaves picked
1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving

Steps:

  • Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
  • In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
  • Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
  • Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
  • Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

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.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP



Creamy Beef, Mushroom and Noodle Soup image

From the Pillsbury Cookbooklet Progresso Soups & More. I made one change to this recipe and I think it turned out just awesome! Hope you try it!

Provided by mer5901

Categories     < 4 Hours

Time 1h20m

Yield 7 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, coarsely chopped
2 teaspoons garlic, chopped
8 ounces mushrooms, sliced
1 1/2 lbs boneless beef top sirloin steaks, cut into small pieces
6 cups beef broth
1/2 cup dry sherry
1/4 cup ketchup (I left this out)
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles
8 ounces sour cream

Steps:

  • In a 5 or 6 quart Dutch oven, melt butter over medium high heat.
  • Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
  • Stir in beef. Cook 5 to 6 minutes or until no longer pink.
  • Stir in remaining ingredients except noodles and sour cream. Heat to boiling.
  • Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally.
  • Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
  • Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Nutrition Facts : Calories 491.8, Fat 27.9, SaturatedFat 13, Cholesterol 102.8, Sodium 937.5, Carbohydrate 20.4, Fiber 1.1, Sugar 4.1, Protein 24.8

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

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

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Directions. Cut beef into 3/4-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and …
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GROUND BEEF CREAM OF MUSHROOM SOUP RECIPES | SPARKRECIPES
Full ingredient & nutrition information of the Crockpot Beef & Mushrooms Calories. Incredible! 5.0/5. (4 ratings) Hamburger Stroganoff Low Carb. The Sparkpeople recipe for Hamburger Stroganoff but modified for a lower carb count. CALORIES: 512 | FAT: 40.3 g | PROTEIN: 25.6 g | CARBS: 12.1 g | FIBER: 2.9 g.
From recipes.sparkpeople.com


CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE - THE KITCHEN …
2020-08-21 Instructions. Pre-heat your oven to 400 °F. Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster. Place the …
From thekitchenmagpie.com


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