Beef and Pasta Mushroom Soup |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Most of the beef and mushroom soup recipes here include barley. I have never used barley, but am rather curious about it. BUT, anyone who knows me knows a couple of things: I shop frequently at the salvage store and I will take a shortcut anywhere I can get it in the kitchen when I'm in an experimental mood. This recipes uses a Hamburger Helper mix and sounds pretty good for a quick winter weeknight meal. Great, too, if you're on a budget. Those boxes of Hamburger Helper are only a buck at the salvage store, so that works for me, who is always looking for a bargin. Ingredients:
1 lb beef roast, cut into 1-inch pieces |
1/2 cup chopped onion |
6 cups hot water |
1 (6 3/4 ounce) box hamburger helper mix for beef pasta |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon salt |
1/8-1/4 teaspoon black pepper |
1 (4 ounce) can mushroom stems and pieces, drained |
2 teaspoons dried parsley |
Directions:
1. In a 4 quart Dutch oven, cook the beef and onions until done.
2. Drain any fat or liquid that remains.
3. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic.
4. Heat to boiling, stirring constantly.
5. Reduce heat.
6. Cover; simmer 10 minutes, stirring occasionally.
7. Stir in uncooked pasta and mushrooms.
8. Cover; cook 10 minutes longer.
9. Stir in parsley.
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