BEEF AND PASTA MUSHROOM SOUP
Most of the beef and mushroom soup recipes here include barley. I have never used barley, but am rather curious about it. BUT, anyone who knows me knows a couple of things: I shop frequently at the salvage store and I will take a shortcut anywhere I can get it in the kitchen when I'm in an experimental mood. This recipes uses a Hamburger Helper mix and sounds pretty good for a quick winter weeknight meal. Great, too, if you're on a budget. Those boxes of Hamburger Helper are only a buck at the salvage store, so that works for me, who is always looking for a bargin.
Provided by Redneck Epicurean
Categories Roast Beef
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203.7, Fat 14.9, SaturatedFat 6, Cholesterol 52.2, Sodium 325, Carbohydrate 2.4, Fiber 0.7, Sugar 1, Protein 14.4
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