Recipe by m0m
This is a quick and simple recipe from the November 11, 2009 Houston Chronicle. It is a filling and hearty soup.
Top Review by Mr. Robison
It seems like some of the proportions are off. Two pounds of mushrooms were way too many. If I did this again I'd use one pound or less. Also four cups of broth didn't even come close to making soup. I tripled the broth and it only just covered the mixture. It really needs sixteen cups of broth or more. The butter, flour and milk mixture did nothing for the overall recipe and should be omitted. The meatballs were good. Unfortunately I can only give this recipe two stars because no one went back for seconds and it just wasn't that good.
- 2 tablespoons olive oil
- 2 medium onions, finely diced
- 2 lbs mushrooms, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper (2)
- 1 lb ground sirloin
- 1 large egg
- 1⁄2 cup breadcrumbs
- 1⁄2 teaspoon onion powder
- 4 cups beef broth
- 2 tablespoons butter
- 2 tablespoons flour, plus
- 1 teaspoon flour
- 1 cup milk
- 3⁄4 cup sour cream, to garnish
Directions See How It's Made
- Warm olive oil in a large soup pot over medium heat. Add onions, mushrooms, salt and pepper. Saute gently 10 to 12 minutes.
- Combine ground sirloin, egg, bread crumbs, onion powder, and another 1/4 teaspoon of black pepper. Mix thoroughly. Shape into meatballs 1/2 inch in diameter and add to pot with the vegetables. Pour in the broth and simmer 30 to 40 minutes over low heat.
- In a small pan, melt the butter, add the flour and cook 1 minute. Slowly add the milk, stirring constantly until thickened. Stir into soup.
- Remove soup from heat, ladle into bowls, and top with 1 Tablespoon sour cream.