Beefy Mushroom Soup
Beef and mushrooms are natural partners for my taste. The dill and the lemon add bright notes to what might otherwise seem rich, so don't eliminate either one.
Serves: 4
1 tablespoon butter
1 pound Laura's 92% Lean Ground Beef
1 large onion, chopped
10 ounces white mushrooms, sliced
3 tablespoons flour
1 cup 2% Milk
4 cups beef stock or bouillon*
1 teaspoon dried dill
1 tablespoon Worcestershire Sauce
1/4 cup sour cream
4 slices lemon
Extra dried dill for garnish
*Note: To lower sodium on this recipe, use low-salt bouillon instead of regular bouillon.
1. Heat butter in stockpot over medium-high heat. Add ground beef, onions and mushrooms and cook until pink is gone from beef and any liquid from mushrooms has evaporated.
2. Sprinkle flour over all and stir in, cooking for about 2 minutes. Slowly add milk, scraping up and browned bits from bottom of the pot.
3. Slowly add stock, stirring well to incorporate. Add dill and Worcestershire sauce. Don't let soup boil at this point. Reduce heat to low, cover and simmer soup for about 30 minutes
4. Remove soup from heat and stir in sour cream, mixing to incorporate all. To serve, ladle into bowls, top with lemon slice and additional dill as garnish.
Nutrition Information per Serving (1-1/2 cups per serving):
Calories 301; Calories from Fat 139 (46% from Fat); Fat 16g; Saturated Fat 8g; Cholesterol 76mg; Sodium 1149mg; Carbohydrate 19g; Fiber 3g; Protein 26g; Vitamin A 4%; Vitamin C 42%; Calcium 6%; Iron 28%
Lena
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