Beef, Brown Rice, and Mushroom Soup

Updated on September 22, 2021

mushroom soup

Patsy Catsos, MS, RDN, LD

Total Time: 130 min

Prep Time: 10 min

Cook Time: 120 min

Servings: six (i¼ cups each)

This hearty soup is reminiscent of beef and barley soup, as short grain brownish rice has a similar appearance and chewy texture to barley. The timing suggested for this recipe assures that each ingredient is perfectly cooked and tender when the soup is done.

Fresh button mushrooms are high in FODMAPs, but fortunately, canned mushrooms are not. As they rest in the canning water during storage, the mannitol in the mushrooms soaks out and is discarded when you lot bleed the mushrooms. And so you'll want to keep the mushrooms in. Mushrooms human activity equally an antibacterial, immune system enhancer, and assist to lower cholesterol. They are also the just not-animal nutrient source that contains vitamin D without fortification.

Ingredients

  • i tbsp. olive oil
  • 1 fresh garlic clove, chopped into big pieces
  • i/two loving cup celery, finely chopped
  • one/two lb. carrots, chopped
  • one 3/four lbs. beef chuck
  • 1-qt. reduced-sodium, low-FODMAP craven broth or beef broth (no onions or garlic)
  • 1 tsp. fresh thyme
  • 1/iv tsp. smoked paprika
  • ane/2 tsp. freshly ground black pepper
  • 2 tbsp. tomato paste
  • 1/3 cup uncooked short-grain brown rice
  • 4 oz. drained canned sliced mushrooms (yield from a vii-oz. tin)

Training

  1. In a four-quart stockpot or Dutch oven, heat the oil and garlic together over medium rut, until the garlic begins to dark-brown. Remove the garlic and discard.

  2. Add the celery and carrots and stir-fry them until they are lightly chocolate-brown. Using a slotted spoon, remove the vegetables to a plate.

  3. Add together the whole slice of meat to the pot and chocolate-brown information technology for about v minutes on each side. Remove the meat to a cutting board.

  4. Pour the broth into the stockpot and scrape the bottom with a spatula to deglaze information technology. Stir in the thyme leaves, paprika, pepper, and lycopersicon esculentum paste.

  5. Cut the meat into 3/4-inch cubes and return it to the pot, along with any juices that have formed.

  6. Embrace the pot and cook at a very light simmer for well-nigh 40 minutes. Add the brown rice and go on to simmer for 20 minutes. Add together the mushrooms and reserved vegetables forth with their juices. Simmer 30 more minutes, and so serve.

Variations and Substitutions

Half a teaspoon of dried thyme can be substituted for fresh thyme if you don't have fresh leaves on hand. You lot can also use a unlike grain if you lot don't have curt-grain chocolate-brown rice. Employ white rice, wild rice, or an ancient grain like quinoa, farro, or barley. If y'all prefer not to employ a grain, add together chopped cauliflower to go a like taste.

You tin can add other veggies as well if you lot accept some on hand. Toss in some onions, potatoes, or peas. Simply keep in mind that not all vegetables are depression FODMAP (similar onions) so if you lot follow that eating program, choose your ingredients carefully.

If y'all are unable to buy a nice thick chuck steak for this recipe, purchase a chuck roast and inquire the butcher to cut it into two thick slabs for y'all. Pre-cut "stew meat" can as well be used, saving a stride, simply you won't know what cut of meat you are purchasing, and information technology may not exist equally juicy and tender as chuck.

Lastly, if you follow a vegetarian diet, omit the beefiness and utilize vegetable stock instead of beefiness or chicken stock. Then double the amount of mushrooms to bulk upwards the soup. You lot won't become the meaty taste that beef provides, but the veggies still provide quite a fleck of flavor.

Cooking and Serving Tips

  • Brand a double batch of this soup and freeze half of it in single-serve containers to oestrus up on a rainy solar day.
  • Make this soup in a tedious cooker. But exist sure to brown the meat first and so add together it to the slow cooker. At that place is no need to brown the veggies, just add together them to the pot with the other ingredients and cook on low for four hours or more.
  • Be sure to refrigerate any unused soup promptly. It's tempting to leave a soup pot on the stove only this practice can allow bacteria to abound and lead to foodborne illness.

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