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"Hunger is the best sauce in the world."--Cervantes

Hearty Mushroom and Beef Soup Recipe

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This recipe for Hearty Mushroom and Beef Soup is from The Northrop Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TBSP cooking oil
1 lb. boneless beef chuck, cut into 1/2 inch cubes
1 medium onion, chopped (1/2 cup)
3 cups beef broth
14 oz. can of crushed tomatoes ( 1 3/4 cups)
8 oz. fresh mushrooms, sliced
3/4 tsp. dried oregano, crushed
3/4 tsp. bottled minced garlic
1 bay leaf
1/2 cup sliced carrot
2 TBSP cold water
4 tsp. cornstarch
Directions:
Directions:
In large saucepan or dutch oven, heat oil and brown the onion and meat on all sides. Stir in broth, tomatoes, mushrooms, oregano, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Add carrot. Return to boiling; reduce heat. Cover and simmer soup for 7 minutes. Combine cold water and cornstarch; add to pan along with rice. Cook and stir until slightly thickened. Discard bay leaf.
Number Of Servings:
Number Of Servings:
4

 

 

 

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