Hearty Mushroom and Beef Soup
Warm up your soul with this hearty mushroom and beef soup, a comforting one-pot meal that's perfect for cozy nights. Packed with tender, seared stewing beef, earthy button and cremini mushrooms, and a medley of wholesome vegetables like carrots, celery, and potatoes, this soup boasts layers of rich, savory flavor. A touch of dried thyme and a simmering bay leaf add aromatic depth, while a light flour base creates a perfectly thickened broth. With just 20 minutes of prep and slow, gentle cooking for melt-in-your-mouth textures, this recipe is a satisfying and nutrient-packed choice for family dinners or meal prep. Garnish with fresh parsley for a vibrant finishing touch, and serve it warm with crusty bread for the ultimate cozy treat. Perfect for mushroom soup lovers and those seeking hearty, protein-rich meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 medium potatoes, peeled and cubed
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef pieces with salt and black pepper. Sear the beef in the pot until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the button and cremini mushrooms to the pot. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring to avoid lumps. Add the bay leaf and dried thyme.
Return the seared beef to the pot and bring the soup to a simmer. Cover and cook on low heat for 50 minutes, stirring occasionally.
Add the cubed potatoes to the pot and continue cooking for an additional 20 minutes, or until the potatoes are tender.
Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 966 mg | 21% | |
*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.
