Beef Mushroom Soup

I was a chicken noodle soup loyalist for years. That is, until my mom made a beef mushroom soup similar to this one, which forever converted me to a lover of any and all soup recipes. With a rich, lightly thickened broth, tender pieces of roast beef, earthy mushrooms and a blend of spices that adds a savory boost, this soup is a repeat winter comfort food for my family as soon as temperatures dip.

What I love most about this beef soup with mushrooms is the quick cooking time. My mother’s recipe simmered all day, but this easy version takes advantage of leftover roast beef, cutting the cooking time to almost nothing. It’s a 30-minute soup recipe that has the slow-cooked taste I love without the hassle.

I often turn to this beefy mushroom soup on busy weeknights, making small ingredient substitutions depending on what’s in the refrigerator. If I don’t have roast beef, I’ll cube the tender extra meat from my family’s Sunday pot roast and even toss in some of the leftover cooked root vegetables. Paired with pull-apart garlic bread and an easy garden salad, I have a hearty meal ready in a flash that looks and tastes like I’ve spent all day in the kitchen.

Beef Mushroom Soup Ingredients

• Onion
• Mushrooms
• Butter
• All-purpose flour
• Reduced-sodium beef broth
• Cooked roast beef
• Garlic powder
• Paprika
• Pepper
• Salt
• Hot pepper sauce
• Shredded mozzarella cheese (optional)

Directions

Step 1: Saute the onions and mushrooms

In a large saucepan, saute the onions and mushrooms in butter until the onion is tender. Remove with a slotted spoon and set aside.

Step 2: Add the broth mixture and simmer

In a small bowl, whisk together the flour and broth until smooth. Then, gradually add it to the pan. Bring to a boil. Cook, stirring until thickened, one to two minutes.

Step 3: Stir in the meat and spices and cook

Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture. Cook and stir until heated through.

Step 4: Garnish and serve

Serve, garnished with cheese, if desired.

How to Store Beef Mushroom Soup

Store beef soup with mushrooms in an airtight food storage container in the refrigerator for up to four days. For longer storage, freeze soup in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and then reheat on the stovetop or in the microwave, stirring occasionally.

Beef Mushroom Soup Tips

What other vegetables can I add to beef mushroom soup?

To make this soup closer to a hearty vegetable beef soup with a boost of color and nutrition, you can add a mixture of fresh and frozen vegetables. Saute raw vegetables, like sliced bell peppers, zucchini, carrots, celery or parsnips with the onions and mushrooms in the first step. Stir frozen vegetables, like peas, corn or shelled edamame, into the hot broth with the beef to warm them. To get in some leafy greens, toss a few handfuls of chopped spinach or kale into the soup during the final five minutes of cooking.

Can I add pasta or grains to beef mushroom soup?

You can easily add leftover cooked rice or pasta to this quick beef mushroom soup recipe. Stir into the soup during the final five minutes of cooking to heat through. If you’re looking for a soup recipe with uncooked pasta or rice, try this beef noodle soup recipe or beefy wild rice soup.

What other types of beef can I use in beef mushroom soup?

Roast beef is a convenient option in this beef mushroom soup, but if you don’t have any, you can use other cooked beef, like leftover pot roast or slow-cooker brisket. Quick cooking, raw, cubed steak, like tenderloin or sirloin, will also work, as long as it’s simmered just until cooked through, to keep the meat tender. Avoid tough cuts of beef that benefit from marinating or need a long cook time, like flank steak or chuck roast. For a different twist, drop cooked meatballs into the broth and simmer until heated through.

Can I make beef mushroom soup gluten-free?

If you’d like to make this recipe gluten-free, thicken the soup with cornstarch or arrowroot instead of flour. Use about half as much cornstarch or arrowroot as flour so the soup doesn’t become gloppy or sticky. These ingredients should be gluten-free, but it’s always a good idea to double-check the label in addition to the broth to ensure it’s manufactured in a gluten-free facility, since it can vary so much between brands.