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Beefy Onion Mushroom Soup


  • 1 lb tenderloin tips
  • 4 – 10 3/4 oz cans low sodium beef broth
  • 2 – 10 3/4 oz can beef consomme
  • 1 lb button mushrooms, cleaned and sliced
  • 1 small onion, diced fine
  • Garlic and Herb seasoning
  • 1 T flour
  • 1 pkt. Lipton beefy mushroom soup mix
  • 1 bay leaf
  • 3/4 C brown rice
  • Homemade egg drop noodles (optional)


In a medium sized soup kettle, cook mushrooms, beef tips seasoned with garlic and herb seasoning, and onions in 2 tablespoons butter until little liquid remains and meat is almost done.  Stir in 1 tablespoon flour, will make a lumpy paste.  Add beef soup, consomme and soup mix, adding about 3 cans of water to broth.  Add bay leaf and bring to a boil.  When soup comes to a boil add rice.  When rice is almost done, drop in egg noodle dumplings.  Cook until dumplings are done, about 10 minutes.  Allow to cool about 5 – 10 minutes before serving.  Serves 4.  (Option: Also tastes great with baby or sliced carrots added!)

Egg Drop Noodles/Dumplings:  In a medium sized bowl, mix together 1 cup flour and 1/8 teaspoon salt.  Beat in 1 whole egg with fork, add milk one cap-full at a time until a dough forms.  Allow to sit for 10 minutes.  Drop in about 1 inch sized pieces until all dough is gone.  Can also be rolled out on a floured surface and cut into noodles.



beefy onion mushroom soup Beefy Onion Mushroom Soup
Auntie_Dee in Soups & Stews on October 04 2009 » 0 comments
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