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Hearty Beef and Mushroom Soup
Makes 4 (1-1/2-cup) servings
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Ingredients
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3/4
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pound sirloin beef sandwich steak
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3
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tablespoons butter or margarine, divided
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1
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small onion, chopped
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1
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package (6 ounces) sliced portobello mushrooms, cut into 1-inch chunks
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1
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large carrot, sliced
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1
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box UNCLE BEN'S® Brown & Wild Rice Mushroom Recipe
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3
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cans (14-1/2 ounces each) beef broth
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1
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tablespoon chopped fresh parsley
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1. Slice beef into 1-inch-wide strips; cut strips into 1-inch pieces.
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2. Melt 2 tablespoons butter in large saucepan or Dutch oven over medium-high heat. Add onion and mushrooms; cook 2 minutes. Add remaining 1 tablespoon butter, beef and carrot; cook 2 minutes or until beef is no longer pink.
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3. Add rice, contents of seasoning packet and broth. Bring to a boil. Cover; reduce heat and simmer 25 minutes or until rice is tender. Stir in parsley just before serving.
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Cook's Tip
If sliced portobello mushrooms are not available, substitute 2 medium portobello mushrooms cut into chunks. Or, substitute 6 ounces button mushrooms, cut into quarters.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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408
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Calories from Fat
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35 %
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Total Fat
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15 g
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Saturated Fat
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8 g
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Cholesterol
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74 mg
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Carbohydrate
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36 g
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Fiber
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4 g
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Protein
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28 g
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Sodium
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1999 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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3 Meat
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2 Fat
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Click here for printable version