Beefy Mushroom Soup Recipe
Ginger Ellsworth of Caldwell, Idaho shares 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.
This recipe is:
Contest Winning
Quick
* 3 Servings
* Prep/Total Time: 30 min.
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
* 1/4 cup 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 for 1-2 minutes or until thickened.
* 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. Yield: 3 cups.
Nutrition Facts: 1 cup (prepared with reduced-fat butter; calculated without mozzarella cheese) equals 151 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.
Beefy Mushroom Soup published in Cooking for 2 Fall 2005, p33
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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