Beefy Mushroom Soup

By Addie

Ginger Ellsworth of Caldwell, Idaho shares a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please.

Ingredients

• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups reduced-sodium beef broth
• 2/3 cup cubed cooked roast beef
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Dash hot pepper sauce
• 1/4 cup shredded part-skim mozzarella cheese, optional

Preparation

Step 1

In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired. Yield: 3 cups.
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REVIEWS:

This will be a regular lunch item for me and a great cold weather meal for the whole family. Check out the calories!

Very good, just be careful on the dash of hot sauce. I used beef stew meat instead of roast beef and it turned out well