Beef and Mushroom Soup

Beef and Mushroom Soup


122 people made this

About this recipe: A rich soup using just a few ingredients. Use any small pasta shape you desire like shells or elbow macaroni, or try pearl barley or rice.


Serves: 6 

  • 125g fresh mushrooms, sliced
  • 1 leek, rinsed and sliced
  • 2 tablespoons olive oil
  • 125ml (1/2 cup) dry sherry
  • 625ml (2 1/2 cups) beef stock
  • 625ml (2 1/2 cups) water
  • 1/2 teaspoon freshly ground black pepper
  • 125g small soup pasta

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. In a large pot over medium high heat cook the mushrooms and leeks in olive oil until tender. Add the sherry and reduce liquid by half.
  2. Add the beef stock, water and black pepper. Bring to the boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender.

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