Mushroom Beef Soup
Dive into a bowl of hearty comfort with this Mushroom Beef Soup, a flavor-packed recipe that’s perfect for cozy evenings. Tender chunks of seared beef stew meat are simmered alongside earthy button and cremini mushrooms, sweet carrots, aromatic celery, and fragrant garlic in a rich and savory beef broth. A blend of dried thyme and bay leaf infuses the soup with warm, herbaceous notes, while diced potatoes add a satisfying, rustic texture. Ready in just over an hour, this one-pot wonder is both nourishing and deeply satisfying. Garnish with chopped parsley for a fresh, vibrant finish, and serve it piping hot with crusty bread or a side salad for the ultimate comfort meal. Perfect for weeknight dinners or meal prep, this Mushroom Beef Soup will quickly earn a place in your favorite recipes list!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 medium potatoes, peeled and diced
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef stew meat with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the beef to the hot pot and brown on all sides for about 5-7 minutes. Remove the beef with a slotted spoon and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then stir in the diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften.
Add the sliced button and cremini mushrooms to the pot and cook for another 5 minutes until they release their moisture and begin to brown.
Return the beef to the pot, then pour in the beef broth. Stir in the dried thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.
Add the diced potatoes to the pot and cook for an additional 20 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 9439 mg | 410% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.2 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 388 mg | 30% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6346 mg | 135% | |
*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.
