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Mushroom Beef Soup Recipe

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This recipe for Mushroom Beef Soup, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bonelss beef chuck
1 Tbsp butter
1 medium onion chopped
3 c beef broth
14 oz crushed tomatoes, undrained
8 oz fresh mushrooms, sliced
1 bay leaf
tsp dried oregano
tsp minced garlic
c carrots chopped
2 Tbsp cold water
4 tsp cornstarch
1 c cooked rice
c red wine (optional)

Directions:
Directions:
Trim the fat from the meat and cut it into small cubes about ". Then in a sauce pan melt the butter and cook the meat until browned. In your pot, add the meat, beef broth, crushed tomatoes, mushrooms, bay leaf, oregano, garlic and any other seasonings you may like. Bring to a boil and reduce heat. Cover and simmer for 1 hour. Stir in the carrots and bring to a boil. Then reduce heat again, cover and simmer 10 minutes. In a small bowl combine the cold water, and cornstarch. Add to the soup. Stir in the rice (I undercook the rice a bit) cook and stir until thickened. Add wine if desired. Cook and stir 2 more minutes. Discard bay leaf.

Personal Notes:
Personal Notes:
You don't need to season this much. It can be a bit salty if you do because of the beef broth.

 

 

 

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