Forktionary

Beef And Mushroom Soup With Orzo Recipe

This decadent beef and mushroom soup is a two-day culinary journey resulting in a flavourful, comforting masterpiece. The first day focuses on creating a rich, clarified beef broth. The second day brings together perfectly sautéed vegetables, tender orzo pasta, and the flavorful beef for a soup that will leave you wanting more! Perfect for a cozy night in or a special occasion.

Prep Time 30 mins
Cook Time 140 mins
Calories 386.1 kcal
Protein 86g
Rating 4.0 (1 Reviews)
Beef And Mushroom Soup With Orzo 127

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Mushroom Soup With Orzo

  • 2 tablespoons olive oil
  • 1.5 lbs boneless beef chuck (stew meat)
  • 1 large onion, 1 cup chopped onion
  • 2 bay leaves
  • 8 cups water
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves minced garlic
  • 8 oz cremini mushrooms, sliced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon fresh ground black pepper, plus more to taste
  • ¼ cup chopped fresh parsley
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup orzo pasta

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How to Make Beef And Mushroom Soup With Orzo

  1. Heat 1 tablespoon olive oil in a large, heavy-bottomed stockpot over medium-high heat.
  2. Add 1.5 lbs beef stew meat, browning on all sides. Remove beef and set aside.
  3. Add 1 large onion, roughly chopped, to the pot and brown lightly on all sides.
  4. Add 2 bay leaves and 8 cups of water to the pot.
  5. Bring to a gentle simmer (almost boiling, but not quite).
  6. Cook uncovered at a gentle simmer for 2 hours, skimming off any foam that rises to the surface.
  7. Strain the broth through a fine-mesh sieve lined with cheesecloth or several layers of dampened paper towels. Discard solids.
  8. Refrigerate the broth overnight. Once chilled, remove any solidified fat from the surface.
  9. The next day, shred the cooked beef into thin strips. Set aside.
  10. Heat 1 tablespoon olive oil in the same stockpot over medium heat.
  11. Add 1 cup chopped onion, 1 cup chopped celery, and 1 cup chopped carrots. Sauté until softened and lightly golden, about 8-10 minutes.
  12. Add 2 cloves minced garlic and sauté for 1 minute more.
  13. Add 8 oz cremini mushrooms, sliced, and sauté until golden brown, about 8-10 minutes.
  14. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  15. Add the shredded beef and the chilled, clarified beef broth to the pot.
  16. Stir in ¼ cup chopped fresh parsley, 1 cup frozen mixed vegetables (peas, carrots, corn), and 1 cup orzo pasta.
  17. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and the soup has thickened slightly.
  18. Season to taste with additional salt and pepper before serving.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

15g

Fat

20g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Mushroom Recipes European Italian American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Healthy Soups Stews Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something 4 Hours Or Less