Recipe Beef Mushroom Soup

HEALTHY MUSHROOM SOUP (NO CREAM) The clever …

WEBJan 15, 2019 · Slice half of the mushrooms and roughly chop the other half. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. …

Rating: 5/5(34)
1. Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
2. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
3. Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
4. Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.

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Cream of Mushroom Soup Skinnytaste

WEBOct 3, 2012 · Instructions. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. Add …

Rating: 4.9/5(23)
1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

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Easy Keto Beef Mushroom Soup • Holistic Yum

WEBDec 23, 2019 · Over medium-heat in dutch oven, heat olive oil to shimmering. Add beef. Saute until beef starts to brown on all sides. Add …

1. Over medium-heat in dutch oven, heat olive oil to shimmering. Add beef. Saute until beef starts to brown on all sides.
2. Add mushrooms, thyme leaves, celery and onion. Saute until mushrooms just start to soften and release their liquid, 3 - 5 minutes. Stir in garlic and saute until fragrant, about 1 minute.
3. Add beef broth, tomatoes, tomato paste, green beans, and bay leaves. Stir to combine and bring to a boil. Reduce heat to simmer for 1 to 1-1/2 hours until meat is tender. Salt and pepper to taste.
4. Ladle into soup bowls and garnish with fresh parsley leaves.

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