Best Beef Mushroom And Lettuce Soup Recipes
MUSHROOM AND BEEF SOUP
Kale adds vitamins and an enticing cabbage-like flavor to this mushroom and beef soup. Be sure to use fresh kale as it can become pungent if stored too long.
Provided by EatingWell Test Kitchen
Categories Healthy Sirloin Steak Recipes
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 10.5 g, Cholesterol 30.4 mg, Fat 5.1 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 1.1 g, Sodium 540.8 mg, Sugar 5.9 g
BEEFY MUSHROOM SOUP
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
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
GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Provided by Lobbylady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 14h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g
BEEF MUSHROOM BARLEY SOUP
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
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
BEEF, MUSHROOM AND LETTUCE SOUP
A very easy, quick to prepare and flavorful soup with fresh summer vegetables. The technique can be used with all sorts of summer vegetables -- first sweat aromatics and tomatoes in a small amount of olive oil, then add broth and other ingredients to simmer.
Provided by Art2mis
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-reactive stockpot.
- Chop the green onions, add to oil and saute.
- Slice the tomatoes, add to the oil and onions. Sweat for 5 minutes.
- Add the broth and use a chopping wand to coursely chop the tomatoes.
- Add the beef and mushrooms, bring to a simmer and simmer for 1 hour.
- Salt and pepper to taste.
Nutrition Facts : Calories 174.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 30.1, Sodium 917, Carbohydrate 6.1, Fiber 2, Sugar 3.2, Protein 13.6
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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