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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (359g) Recipe makes 8 servings The following items or measurements are not included below: 1 parsnips |
||
| Calories 140 | ||
| Calories from Fat 56 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 595mg | 24% | |
| Potassium 605mg | 17% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.3g | ||
| Protein 7.6g | 15% | |
Mushroom Beef Soup
By: Derf
Oct 20, 2001
Full of mushrooms and parsnips, tasty and light. (Originally from Canadian Living, Light and Easy Cooking).
SERVES 8
Ingredients
- 3 tablespoons olive oil
- 2 1/2 lbs mushrooms, sliced
- 1 parsnip, chopped
- 1 large onion, chopped
- 2 garlic cloves, smashed
- 1/2 cup basmati rice
- 6 cups beef stock (preferably homemade, but canned will do)
- salt and pepper
Directions
1
In a large saucepan, heat oil over medium high heat.2
Add mushrooms, parsnip, onion, garlic and rice.3
Cook stirring for about 5 minutes or until onion is softened but not browned.4
Stir in stock and simmer, uncovered for 35-45 minutes or until rice is tender.5
Season with salt and pepper to taste.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Diabetic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Tal W
On Mar 21, 2005
MMMMMMMM.... Yummy! Very simple, very tasty. I love the fact that it's almost fat-free. Thanks!
From: chia
On Apr 20, 2004
this is very tasty and produced a thick soup . I used button and baby bella mushrooms and added some thyme. i think the cooking time may be a bit too long, as my rice became mushy and next time i would cook the rice separately and at it to the soup at the end.
From: Shellbelle
On Oct 13, 2003
Yum! This is a really good soup! It has a great beefy flavor. I used canned beef broth, white rice instead of basmati, and I added some parsley flakes. Thanks for the great recipe!
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