After a Friday morning of appointments, my husband and I stopped by our local family restaurant (where we usually have morning coffee with Myrna) and had a nice “senior” lunch. After a cup of good soup, we had large servings of “Chopped Steak with Onions”; which was tenderized sirloin with wonderful caramelized onions, and green beans, with peppermint ice cream for dessert. Neither of us could eat all of our steak, so I brought it home in a sandwich take-out box.
On that Saturday, one of the coldest here in 2021 so far, I made this soup recipe from “Taste of Home Down Home Cooking for 1 or 2" that I had been looking at. It calls for cooked roast beef, but I subbed in our chopped steak and the onions as well. We wanted a little vegetable in our soup too, so I added a half cup of frozen peas to the original recipe. I used home-canned beef broth and canned mushroom slices as that’s what I had on hand in my pantry. If you have mushrooms leftover, freeze them to use in another recipe.
We loved it…I’ll make it again.
Beefy Mushroom Soup
1 medium onion -- chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
2/3 cup cubed cooked roast beef
1/2 teaspoon garlic powder (I substituted minced garlic)
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup frozen peas (optional)
Dash hot pepper sauce
Shredded mozzarella cheese -- optional
In a large saucepan, sauté onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.
Yield: Makes 3 cups or 2 servings"
Sounds delicious and what a great substitution for the roast beef.
ReplyDeleteLooks great. I love mushrooms. Beef is my favorite meat.
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