Crock Pot Beef and Mushroom Soup
"This is a very easy crock pot soup that is good for those crisp fall or cold winter nights. Enjoy with some crusty French bread."
photo by V.A.718
- Ready In:
- 8hrs 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs round steaks, cut into cubes (can use beef stew meat instead)
- 1 (10 1/2 ounce) can French onion soup
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 3/4 ounce) can condensed golden mushroom soup
- 1⁄2 cup sliced celery
- 1⁄2 cup chopped onion
- 4 -6 ounces sliced mushrooms
directions
- Combine all ingredients in crock pot and cook on low for 8-10 hours.
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Reviews
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I didn't change a thing about this recipe, and it was fantastic! The hubby said it should replace my other "beef soup" and I could not agree more! I loved that the mushrooms didn't break down, and that it was super easy to prepare. We will have this again and again, it was really very good! Thanks so much for posting your recipe :) -
I made this last night for dinner. Like Bergy I did use a dried beef onion soup mix instead of can onion soup so I added a cup of water. When I returned home in the evening I found the soup to be very thick so I thinned it with another cup of water. It cooked a total of 9 hours on low. While the flavors were very good, I found the beef to be on the dry side. I think probably 6 hours would have been plenty. All in all I will be making this recipe again with the time changes mentioned. Thanks!
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5 star all the way I did a couple of things a bit different - I used a package of dry Onion soup mix instead of the can, 2 good sized fresh chopped tomatoes instead of the canned and added 2 jalapeno peppers finely chopped. put it on low for for 4 hours and on high for 1 hour. It came out perfect. The meat was tender and the sauce was heaven over noodles Thanks Linda this will be made again & again
Tweaks
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I made this last night for dinner. Like Bergy I did use a dried beef onion soup mix instead of can onion soup so I added a cup of water. When I returned home in the evening I found the soup to be very thick so I thinned it with another cup of water. It cooked a total of 9 hours on low. While the flavors were very good, I found the beef to be on the dry side. I think probably 6 hours would have been plenty. All in all I will be making this recipe again with the time changes mentioned. Thanks!
-
5 star all the way I did a couple of things a bit different - I used a package of dry Onion soup mix instead of the can, 2 good sized fresh chopped tomatoes instead of the canned and added 2 jalapeno peppers finely chopped. put it on low for for 4 hours and on high for 1 hour. It came out perfect. The meat was tender and the sauce was heaven over noodles Thanks Linda this will be made again & again
RECIPE SUBMITTED BY
Linda
United States
