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Recipe
Beefy Mushroom Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3648g | |
| Calories 1342 | |
| Calories from Fat 609 | 45% |
| Total Fat 68.89g | 86% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 1.41g | |
| Cholesterol 27mg | 9% |
| Sodium 8487mg | 354% |
| Potassium 3257mg | 93% |
| Total Carbs 146.51g | 39% |
| Dietary Fiber 16.5g | 55% |
| Sugars 23.76g | 16% |
| Protein 46.97g | 75% |
Ingredients Convert Measures
- 1 pound fresh mushrooms
- 1/4 c. oil
- 2 lbs. beef soup meat
- 1 lg. minced onion
- 1-2 c. sliced carrots
- 7 c. water
- 1 (1 lb.) can whole tomatoes, crushed
- 2 teaspoon salt
- 1 teaspoon marjoram leaves
- Pepper
- 1/2 c. regular cooking rice, uncooked
- 1/2 c. minced parsley
- Beef bouillon (if needed)
Directions
- Clean and slice mushrooms; set aside. In a large pot, heat oil and brown meat on all sides. Add in onion and carrots; saute/fry five min. Stir in water and tomatoes, salt, marjoram, and pepper; bring to a boil. Reduce heat and simmer, covered, one hour. Skim fat. Add in mushrooms and rice; simmer, covered, 30 min longer, stirring occasionally. Remove meat from soup, then remove meat from bones. Break into pcs and return to soup. Add in parsley; adjust seasoning and bouillon if needed.
