Beef and Mushroom Soup

    50 mins

    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.

    122 people made this

    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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    Reviews and ratings
    Global ratings:

    Reviews in English (108)


    Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it!  -  07 Oct 2002  (Review from Allrecipes US | Canada)


    I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in a heartbeat. Nice to find a soup without cream and it's still hearty and yummy.  -  10 Dec 2005  (Review from Allrecipes US | Canada)


    I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! I made some slight modifications to the recipe--I used a full 8 oz package of mushrooms and two stalks of leeks (this is probably about what the recipe calls for). Used a 50oz can of chicken broth and added about 2.5 cups of water. Will make it exactly the same way next time.  -  12 Jun 2006  (Review from Allrecipes US | Canada)