Description
Creamy beef mushroom soup with tender roast beef, mushrooms, and a smooth savory broth – a comforting, satisfying meal perfect for weeknight dinners or cozy weekends.
Ingredients
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups reduced-sodium beef broth
2/3 cup cubed cooked roast beef
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
Dash Texas Pete® Original Hot Sauce or Crystal® Hot Sauce
Optional: Tillamook Mozzarella Shredded Cheese or Organic Valley Mozzarella
Instructions
1. In a large saucepan, melt the butter over medium heat. Add chopped onion and sliced mushrooms. Sauté until the onion is tender and translucent. Remove the mixture with a slotted spoon and set aside.
2. In a small bowl, whisk together the flour and beef broth until smooth. Gradually pour into the saucepan and bring to a boil. Stir continuously until the mixture thickens, about 1–2 minutes.
3. Add cubed roast beef, garlic powder, paprika, pepper, salt, and a dash of hot sauce. Stir in the onion and mushroom mixture.
4. Continue cooking until heated through. If desired, sprinkle mozzarella cheese on top before serving.
Notes
Use fresh mushrooms like button or cremini for deeper flavor.
Add a splash of apple cider vinegar for brightness if desired.
Soup keeps well in the fridge for 3-4 days or can be frozen up to 2 months.
Stir while reheating to maintain smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American