Creamy Mushroom Beef Soup
Indulge in the cozy, soul-warming goodness of Creamy Mushroom Beef Soup, a hearty blend of tender beef, earthy mushrooms, and a luxuriously silky broth. This comforting soup pairs the rich depth of beef stew meat with sautéed onions, garlic, and mushrooms, all simmered in a flavorful base of beef broth, Worcestershire sauce, and aromatic thyme. Thickened to perfection with a touch of flour and enriched with heavy cream, every bite delivers a velvety texture and satisfying savoriness. Ready in under an hour, this one-pot recipe is perfect for chilly nights or when you're craving something irresistibly homemade. Garnish with fresh parsley for a pop of color and brightness, and serve it alongside crusty bread for a complete, restaurant-quality meal.
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 10 ounces Button or cremini mushrooms, sliced
- 4 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Thyme, dried
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 cup Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil.
Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the beef in the heated olive oil until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown slightly.
Return the seared beef to the pot. Pour in the beef broth, Worcestershire sauce, and sprinkle in the thyme. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld and the beef to become tender.
In a small bowl, whisk together the flour and water until smooth. Slowly pour the mixture into the soup while stirring to thicken the broth. Cook for another 5 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes until heated through. Adjust the seasoning with the remaining 1/2 teaspoon of salt and more black pepper to taste.
Ladle the creamy mushroom beef soup into bowls and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 7695 mg | 335% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
