Mushroom Beef Soup

Dive into a bowl of hearty comfort with this Mushroom Beef Soup, a flavor-packed recipe that’s perfect for cozy evenings. Tender chunks of seared beef stew meat are simmered alongside earthy button and cremini mushrooms, sweet carrots, aromatic celery, and fragrant garlic in a rich and savory beef broth. A blend of dried thyme and bay leaf infuses the soup with warm, herbaceous notes, while diced potatoes add a satisfying, rustic texture. Ready in just over an hour, this one-pot wonder is both nourishing and deeply satisfying. Garnish with chopped parsley for a fresh, vibrant finish, and serve it piping hot with crusty bread or a side salad for the ultimate comfort meal. Perfect for weeknight dinners or meal prep, this Mushroom Beef Soup will quickly earn a place in your favorite recipes list!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound beef stew meat
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery stalks, diced
• 8 ounces button mushrooms, sliced
• 8 ounces cremini mushrooms, sliced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 medium potatoes, peeled and diced
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

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

Step 2

Season the beef stew meat with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Add the beef to the hot pot and brown on all sides for about 5-7 minutes. Remove the beef with a slotted spoon and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot, then stir in the diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften.

Step 5

Add the sliced button and cremini mushrooms to the pot and cook for another 5 minutes until they release their moisture and begin to brown.

Step 6

Return the beef to the pot, then pour in the beef broth. Stir in the dried thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally.

Step 8

Add the diced potatoes to the pot and cook for an additional 20 minutes, or until the potatoes are tender.

Step 9

Remove and discard the bay leaf. Taste the soup and adjust the seasoning if necessary.

Step 10

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

Nutrition Facts

Serving size	3162.8 grams (3162.8g)

Amount per serving	% Daily Value*
Calories	2035

Total Fat 101.50g	130%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 2.80g
Cholesterol 408mg	136%
Sodium 9439mg	410%
Total Carbohydrate 121.30g	44%
Dietary Fiber 19.60g	70%
Total Sugars 25.20g
Protein 158.30g	317%

Vitamin D 45IU	227%
Calcium 388mg	30%
Iron 21mg	114%
Potassium 6346mg	135%

*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: 45.0%

Protein: 31.2%

Carbs: 23.9%