Beefy Mushroom Soup

By drb487

This is a quick and easy soup. Great way to use up some home grown tomatoes at the end of the summer in place of the canned tomatoes.

Ingredients

• 1 lb. fresh mushrooms, sliced
• 3 Tablespoons salad oil
• 1 lb. ground beef
• 1 can (28 oz.) peeled, whole tomatoes, cut up
• 1 can (10-3/4 oz.) condensed beef broth
• 2 soup cans of water
• 2 tsp. onion powder
• 1/3 tsp. ground thyme (I don't use this)
• 1/8 tsp. ground pepper
• 1/2 cup quick-cooking rice

Preparation

Step 1

Saute sliced mushrooms in oil for about 5 minutes. Remove and set aside.
Add beef to the pot. Cook until browned. Drain off drippings.
Add tomatoes, beef broth, water, onion powder, salt, thyme, pepper and mushrooms.
Bring to a boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Stir in rice. Cover and set aside for 5 minutes.