Roasted Mushroom and Beef Soup

Roasting the ingredients helps bring out the delicious flavors of the beef & vegetables. This soup has less than 10 ingredients and is easy to make

The first time I made this soup (the first of many times, I might add), I was roasting vegetables for Thanksgiving, and I decided to add another roasting pan to the oven to test out this soup recipe.

I found the recipe in an old Everyday Food Magazine {October 2010}, and I immediately ripped out the recipe since I love anything roasted.

I was pleasantly impressed with how good this soup was! and how easy!!

I shouldn't be too shocked since roasting is my favorite method for cooking vegetables, but I really loved this soup.

There are only 9 ingredients, and it's pretty simple.

You just chop the onions & mushrooms. Cut the beef into pieces {or get your butcher to do it for you}

Put the veggies tossed with oil on a roasting pan. Put in the oven to roast for 25 minutes. With 10 minutes remaining, add the beef to the roasting pan. Cook until beef is done, about 10 minutes. Then transfer the roasted veggies & meat to a soup pot with some broth or water & quinoa.

Bring all that to a boil, then simmer until the quinoa is cooked. Done.

If you want to make this vegetarian/vegan, use vegetable broth or water and replace the pound of beef with an additional pound of mushrooms {to total 2 lb. mushrooms}.

To make this more budget friendly, use 1/2 pound steak and 1.5 pounds mushrooms.

Roasted Mushroom and Beef Soup

Roasting the ingredients helps bring out the delicious flavors of the beef & vegetables. This soup has less than 10 ingredients and is easy to make

Print Rate

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 4

Author: Meme

Ingredients

• 1 lb mushrooms quartered1 lb mushrooms quartered
• 1 onion chopped1 onion chopped
• 1 tsp olive oil1 tsp olive oil
• 1 lb sirloin or flank steak, cut into 1/2 inch pieces1 lb sirloin or flank steak, cut into 1/2 inch pieces
• 4 cups vegetable broth beef or chicken broth4 cups vegetable broth beef or chicken broth
• 1/2 cup quinoa uncooked1/2 cup quinoa uncooked
• 1/2 tsp salt1/2 tsp salt
• 1/4 tsp black pepper1/4 tsp black pepper
• 1/2 tsp Worcestershire sauce or more to taste1/2 tsp Worcestershire sauce or more to taste

Instructions

• Preheat oven to 400°F.
• Put mushrooms and onions on a roasting pan. Toss with olive oil and salt. Put roasting pan in the oven, and roast for 25 minutes.
• With 10 minutes remaining for the roasting time, add beef to the roasting pan. Cook until done (about 10-12 minutes).
• Transfer the beef and vegetables to a soup pot and add broth, quinoa, and salt. Bring to a boil, reduce heat to simmer, and cover. Simmer for 15 minutes or until quinoa is cooked. Stir in Worcestershire sauce, and serve. Enjoy!

Notes

*You can use water if you don't have broth, but this has much more flavor when using broth.

What to Use in This Recipe

Baking Sheet

Dutch Oven

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

Note: This post was originally published November 27th, 2012. Content and photos have been updated

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