Ground Beef And Mushroom Soup

Made with mushrooms, potatoes, ground beef, peppers, spring onions, cream cheese, heavy cream, tomato paste, onions, garlic and grated cheese, this creamy, hearty and delicious ground beef and mushroom soup is a family favorite.

Creamy beef and mushroom soup is one of my family’s favorite soups. It’s delicious, versatile, super easy and quick to make. Makes a perfect weeknight dinner or to entertain the guests.

Tastes great on it’s own, but you could aldo serve it with flatbread or fresh herb bread.

What you’ll need to make creamy ground beef and mushroom soup:

– 450 g/ 1 lbs ground beef
– 600 ml/ 2 1/2 cups vegetable stock
– 3 medium potatoes
– 2 sweet pointed peppers/ 1 bell pepper
– 200 g/ 7 oz cream cheese
– 250 g/ 9 oz fresh mushrooms
– 200 g/ 7 oz heavy cream
– 4 spring onions
– 2 medium onions
– 2 garlic cloves
– 50 g/ 2 oz grated cheese
– 2 tablespoons tomato paste
– 2 tablespoons olive oil

You’ll also need:

– 1 large pot
– wooden spoon
– knife
– cutting board
– paper towels

---

How to make creamy beef and vegetable soup

Chop the veggies

Begin by peeling and cutting onions and garlic cloves finely. Next peel, wash and cut potatoes into bite-size pieces. After that, wash the spring onions, trim off the roots and any damaged tops and chop into slices. Then rinse bell peppers, cut out the core and seeds and cut into small pieces as well.

Afterwards, clean the mushrooms with paper towels. Cut off the stem ends and slice them.

Cut cheese into cubes, if you’re using ungrated cheese.

Make the creamy vegetable soup with ground beef

In a large pot heat 2 tablespoons of olive oil at medium – high and brown the meat for 2 – 3 minutes. Add onions and garlic and sauté for 2 minutes, stirring continuously. Afterwards add potatoes, bell peppers, spring onions/leek and cook for another minute.

Add tomato paste, followed by mushrooms and mix well. Stir in vegetable stock.

Bring to a boil, then reduce the heat to medium – low. Cover and simmer for 10 minutes or until the potatoes are tender. Keep stirring in between, so that the bottom of the pot doesn’t burn. Stir in heavy cream and cream cheese and cook for another 5 minutes, half covered. Finally add grated cheese and cook for another 2 minutes.

Once the cheese has melted, taste the soup and season with salt and pepper if necessary.

If the soup is too watery for your taste, just add more grated cheese or few tablespoons of water mixed with baking flour/starch (1:1 ratio) or pureed potatoes. Remove from the heat and serve immediately.

More one pot meals

• Chili con carne
• Kidney bean, pork belly & sausage stew

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.