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.
Servings: 4 servings
Ingredients
- 450 g/ 1 lbs ground beef
- 600 ml/ 2 ½ cups vegetable stock
- 3 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 sized onions
- 2 garlic cloves
- 50 g / 2 oz grated cheese
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
Instructions
- First peel and mince onions and garlic cloves. Next peel, wash and cube the potatoes. 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. Then cut cheese into small cubes, if you're using ungrated cheese.
- 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. 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. Remove from the heat and serve immediately.
Notes
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.