Beef and Mushroom Soup

Name: Beef and Mushroom Soup Recipe
Yield: 12
Ingredients: 8 Cups Swanson Low Sodium Beef Broth; 1.5 pounds stew beef; 1 large onion; 3 cloves garlic; 1 cup chopped carrot; 4 cups sliced or chopped mushrooms; 3 tbsp olive oil; 4 oz small pasta; salt and pepper (about 1 tsp each); 1 tbsp corn starch mixed with a few tbsp cold water

Number of Servings: 12

Ingredients

8 Cups Swanson Low Sodium Beef Broth1.5 pounds stew beef1 large onion3 cloves garlic1 cup chopped carrot4 cups sliced or chopped mushrooms3 tbsp olive oil4 oz small pastasalt and pepper (about 1 tsp each)1 tbsp corn starch mixed with a few tbsp cold water

Directions

In a large skillet, begin to cook the beef over medium heat in the olive oil. Add the salt and pepper, and garlic. Chop carrot and onion, and add to the beef. Once the beef is almost done and the onion and carrots are softening, add the sliced or chopped mushrooms.

While the meat and veggies are cooking, heat the beef broth in a large soup pot to boiling. Add the pasta to the boiling broth, and once it has neared the end of the pasta's cooking time, add the beef and vegetables to the broth and pasta. Allow all ingredients to cook together for the final few minutes of the pasta's cooking time.

Stir 1 tbsp corn starch with a few tbsps of cold water. Add this mixture to the soup and cook a few minutes until the broth thickens slightly.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MINDYMOORE78.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 146.1
Total Fat: 5.9 g
Cholesterol: 35.7 mg
Sodium: 530.3 mg
Total Carbs: 6.8 g
Dietary Fiber: 0.9 g
Protein: 16.6 g

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