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Beefy Mushroom Soup

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“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

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)

Directions

  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.

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