STREAMING NOW: Jamie's Super Food

Beefy Mushroom Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A hearty winter soup, also a great way to use leftover roast. We serve this with a tossed salad and garlic bread. Prep time includes heating time. We always have a jar of jalapenos in the fridge, so the juice referred to is from that, not fresh.”

Ingredients Nutrition

  • 34 cup chopped onion
  • 8 ounces sliced mushrooms
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 2 teaspoons beef base
  • 3 (14 1/2 ounce) cans beef broth
  • 2 cups cooked cubed, lean roast beef
  • 1 tablespoon minced garlic
  • 2 teaspoons jalapeno juice
  • salt and pepper
  • shredded mozzarella cheese (to garnish)


  1. In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
  2. In a bowl, whisk together flour and broth until smooth; add to saucepan.
  3. Bring to a boil.
  4. Cook and stir until thickend, approximately 1 to 2 minutes.
  5. Lower temp to a simmer.
  6. Add remaining ingredients except cheese.
  7. Heat through.
  8. Garnish with mozzarella cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a