This is a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half-hour. The warm, rich taste of this mushroom soup is sure to please. —Ginger Ellsworth of Caldwell, Idaho
Beefy Mushroom Soup
Beefy Mushroom Soup
Prep Time
10 min
Cook Time
20 min
Yield
3 servings
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 hot pepper sauce
- Shredded part-skim mozzarella cheese, optional
Directions
- In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.
Nutrition Facts
1 cup: 180 calories, 9g fat (5g saturated fat), 52mg cholesterol, 470mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.
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