Beef & Mushroom Soup

Beef & Mushroom Soup 1
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Beef & Mushroom Soup 1

Facing dreary winter weather? In need of hearty comfort food? This beef & mushroom soup is just the answer. Great flavor and plenty of protein to keep you fuelled in the sleet, rain, or snow.

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Beef & Mushroom Soup

Ingredients

  • 1/4 cup avocado or olive oil
  • 2 lbs stew beef, cut into 1/2 inch chunks
  • 12 ounces sliced mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 6 cups beef broth
  • 2 bay leaves
  • 1 15-ounce can diced tomatoes

Instructions

  1. In a large stock pot or dutch oven, heat 1 tbsp oil over medium heat. Once hot, add half of the stew beef, and cook, stirring frequently, until mostly browned. Remove to a bowl and repeat with another tbsp oil and the remaining beef.
  2. Add remaining 2 tbsp oil and add mushrooms and onion. Saute until mushrooms are golden brown and onions are translucent, about 7 minutes. Add garlic, thyme, salt, and pepper, and cook one minute more.
  3. Add broth, bay leaves, tomatoes, and beef (along with any accumulated juices) and bring to a boil. Reduce heat and simmer 1 hour, until beef is tender.
  4. Remove bay leaves before serving.

Yield: 6

Cholesterol: -

Food energy: 368 kcal

Total fat: 27.29g

Calories from fat: 245

Carbohydrate: 5.66g

Protein per serving: 24.02g

Total dietary fiber: 1.12g

 

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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