Beef and Pasta Mushroom Soup

READY IN: 1hr 10mins
Recipe by Redneck Epicurean

Most of the beef and mushroom soup recipes here include barley. I have never used barley, but am rather curious about it. BUT, anyone who knows me knows a couple of things: I shop frequently at the salvage store and I will take a shortcut anywhere I can get it in the kitchen when I'm in an experimental mood. This recipes uses a Hamburger Helper mix and sounds pretty good for a quick winter weeknight meal. Great, too, if you're on a budget. Those boxes of Hamburger Helper are only a buck at the salvage store, so that works for me, who is always looking for a bargin.

Top Review by Laura O.

I loved it. The kids loved it. Super easy and super tasty, especially on a cold winter's night. It was gone in one day. I used cheeseburger Hamburger Helper and round steak, but forgot to add the parsley at the end. I also used 1/4 tsp of garlic powder like another reviewer. Thanks, Amy, for a wonderful legacy of recipes. UPDATE 3/10/08: Made it with Beef Pasta version of Hamburger Helper like I was supposed to in the first place, and added a sprinkling of dried parsley at the end. Still delicious, and even more so than before.

Ingredients Nutrition

Directions

  1. In a 4 quart Dutch oven, cook the beef and onions until done.
  2. Drain any fat or liquid that remains.
  3. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic.
  4. Heat to boiling, stirring constantly.
  5. Reduce heat.
  6. Cover; simmer 10 minutes, stirring occasionally.
  7. Stir in uncooked pasta and mushrooms.
  8. Cover; cook 10 minutes longer.
  9. Stir in parsley.

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