Hearty Mushroom and Beef Soup

Warm up your soul with this hearty mushroom and beef soup, a comforting one-pot meal that's perfect for cozy nights. Packed with tender, seared stewing beef, earthy button and cremini mushrooms, and a medley of wholesome vegetables like carrots, celery, and potatoes, this soup boasts layers of rich, savory flavor. A touch of dried thyme and a simmering bay leaf add aromatic depth, while a light flour base creates a perfectly thickened broth. With just 20 minutes of prep and slow, gentle cooking for melt-in-your-mouth textures, this recipe is a satisfying and nutrient-packed choice for family dinners or meal prep. Garnish with fresh parsley for a vibrant finishing touch, and serve it warm with crusty bread for the ultimate cozy treat. Perfect for mushroom soup lovers and those seeking hearty, protein-rich meals!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound stewing beef, cut into bite-sized pieces
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 8 ounces button mushrooms, sliced
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 medium potatoes, peeled and cubed
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the beef pieces with salt and black pepper. Sear the beef in the pot until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the button and cremini mushrooms to the pot. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.

Step 6

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Gradually pour in the beef broth while stirring to avoid lumps. Add the bay leaf and dried thyme.

Step 8

Return the seared beef to the pot and bring the soup to a simmer. Cover and cook on low heat for 50 minutes, stirring occasionally.

Step 9

Add the cubed potatoes to the pot and continue cooking for an additional 20 minutes, or until the potatoes are tender.

Step 10

Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	3164.6 grams (3164.6g)

Amount per serving	% Daily Value*
Calories	2086

Total Fat 124.30g	159%
Saturated Fat 42.40g	212%
Polyunsaturated Fat 2.80g
Cholesterol 318mg	106%
Sodium 8172mg	355%
Total Carbohydrate 131.70g	48%
Dietary Fiber 19.40g	69%
Total Sugars 24.50g
Protein 128.10g	256%

Vitamin D 45IU	227%
Calcium 336mg	26%
Iron 21mg	114%
Potassium 6042mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 23.7%

Carbs: 24.4%