Mushroom Beef Soup Recipes

BEEFY MUSHROOM SOUP

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.

BEEF MUSHROOM BARLEY SOUP

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.

BEEF MUSHROOM BARLEY SOUP

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.

MUSHROOM AND BEEF SOUP

Steps:

• 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 light brown, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.
• Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladeling into bowls.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

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.

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.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
• Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
• Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
• Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
• Add stock, water, bay leaf and barley, bring to a boil.
• Reduce heat and simmer gently , about 45 minutes, until barly is tender.
• Add beans and heat through.
• Remove bay leaf.

BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
• Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
• While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
• Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste.

MUSHROOM BARLEY SOUP

Steps:

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

ROASTED BEEF, MUSHROOM, AND BARLEY SOUP

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.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

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.