Beef Burgundy Mushroom Soup Recipe

Recipe By Slurrp

Beef Burgundy Mushroom Soup is a hearty and flavorful soup made with tender beef, earthy mushrooms, and a rich burgundy wine base. This soup is perfect for cold winter nights or when you're craving a comforting meal. The beef is slow-cooked until it's melt-in-your-mouth tender, and the mushrooms add a delicious earthy flavor. The burgundy wine adds depth and richness to the soup, making it a truly satisfying dish.

5
16 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Beef Burgundy Mushroom Soup
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ingredients serve

Ingredients for Beef Burgundy Mushroom Soup Recipe

  • 0.17 pound Beef Stew Meat, Cut Into Bite Sized Pieces
  • 0.17 tablespoon Vegetable Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 1.33 ounce Mushrooms, Sliced
  • 0.33 tablespoon All Purpose Flour
  • 0.17 cup Burgundy Wine
  • 0.67 cup Beef Broth
  • As required Salt And Pepper To Taste
  • 0.17 teaspoon Dried Thyme

Directions: Beef Burgundy Mushroom Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add the beef and cook until browned on all sides.
  • STEP 2.Add the onions, garlic, and mushrooms to the pot and cook until the onions are translucent and the mushrooms are tender.
  • STEP 3.Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
  • STEP 4.Pour in the burgundy wine and beef broth, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, until the beef is tender.
  • STEP 5.Season with salt, pepper, and thyme to taste. Serve hot and enjoy!

Cooking Tips

  • For extra flavor, marinate the beef in the burgundy wine overnight before cooking.
  • If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot and simmer for a few more minutes.
  • Garnish the soup with fresh parsley or grated Parmesan cheese for added flavor.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
369
calories per serving
13 g Fat32 g Protein24 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    32g
  • Carbs
    24g
  • Fiber
    4g

MacroNutrients

  • Carbs
    24g
  • Protein
    32g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    71mg
  • Iron
    4mg
  • Vitamin A
    1158mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    266mg
  • Selenium
    28mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp