Posts Tagged ‘mushroom soup’

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Hamburger Stroganoff

October 26, 2015

This is a quick and hearty fall dinner option. We like it due to its rich mushroom flavor and the fact that you can serve it over noodles or mashed potatoes. While it doesn’t photograph all that great, I promise your taste buds will enjoy it.

You will need:

  • 1 lb hamburger
  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 8 oz baby bella mushrooms, washed and sliced into 1/4-inch slices
  • 1 1/2 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 11 oz cream of mushroom soup
  • 2 c beef broth
  • 1 c water
  • 1 T parsley
  • 1 c sour cream

20141024 Hamburger Stroganoff

Then you will…

  1. In a large nonstick skillet, break up the hamburger and cook until starting to brown over medium heat.
  2. Add the olive oil and onion. Saute for 5 minutes.
  3. Add the mushrooms. Saute until the mushrooms are golden.
  4. Season with pepper, salt and garlic powder.
  5. Mix in the soup, broth and water.
  6. Allow to simmer for 30 minutes until the sauce is reduced by two-thirds.
  7. Stir in the parsley and sour cream. Allow to heat through until the sauce returns to a low bubble.
  8. Serve over noodles or mashed potatoes.
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Tomato and Mushroom Soup with Barley

November 16, 2014

This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!

20141116 Mushroom Barley Soup 01

You will need:

  • 2 T unsalted butter
  • 2 T olive oil
  • 1 large sweet onion, sliced thin
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 1 T dried thyme
  • 1/2 c sherry (or white wine)
  • 1 can (6 oz) tomato paste
  • 4 T miso paste
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (14.5 oz) white beans, rinsed and drained
  • 4 c beef stock (or whatever stock makes you happiest)
  • 1/2 c barley
  • Salt and pepper, to taste

Then you will…

  1. In a large soup pot, melt the butter with the olive oil over medium-low heat.
  2. Add the onion and garlic, stirring to coat.
  3. Allow to soften about 5 minutes.
  4. Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
  5. De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
  6. Mix in the tomato paste, miso, and the vinegars.
  7. Stir in the diced tomatoes and beans.
  8. Add the stock and bring to a bubble.
  9. Season with salt and pepper to taste.
  10. Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
  11. Serve with warm, crusty bread.
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