Creamy Mushroom Beef Soup

Submitted by Nasseh

"Here is another soup to enjoy on those long cold winter nights."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 340.19 g lean ground beef
• 2 (609.51 g) can mushroom soup, undiluted
• 295.73 ml water
• 236.59 ml milk
• 1 small beef bouillon cube
• 2.46 ml italian seasoning
• 2.46 ml onion powder
• 1.23 ml garlic powder
• 1.23 ml salt
• 1.23 ml black pepper
• 14.79 ml grated parmesan cheese
• 425.24 g can diced potatoes, drained or 236.59 ml instant rice
• 113.39 g can sliced mushrooms (optional)
• 118.29-236.59 ml mozzarella cheese

directions

1. Brown the beef in a large pot until no longer pink. Drain any excess grease.
2. Mix the rest of the ingredients in with the beef. Cook over medium heat for 20 minutes, stirring occasionally.
3. Note: If using instant rice you made need to put in an additional cup of water.

Reviews

[Annacia]

This is a great tasting quick fix soup that is hearty enough to take on the chill of Fall and Winter. I used fresh Yukon Golds and skipped the cheeses. The soup and a big whole wheat biscuit made a very filling dinner that even DH liked. Be sure to keep an eye on the pot because it will scorch if you don't. I caught it just in time twice. Made for Photo Tag.