pounds ground beef

I got the idea for this soup from the Pumpkin and Sausage Soup recipe. I was eating some leftover soup one day and for some reason it reminded me of Campbell's Golden Mushroom Soup which inspired me to come up with this version. You don't really taste the pumpkin. It thickens the soup nicely and adds valuable nutrients.

This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 281 

INGREDIENTS:
  • 1 small onion, chopped, 2 1/2 ounces 
  • 1 clove garlic, minced 
  • 16 ounces fresh mushrooms, sliced 
  • 15 ounces canned pumpkin * 
  • 14 ounce can beef broth or 2 cups homemade beef broth 
  • 2 cups chicken broth 
  • 1 teaspoon beef bouillon granules 
  • 1/2 cup heavy cream 
  • 1/2 cup dry white wine or water 
  • 1-2 teaspoons salt, or to taste 
  • 1/4 teaspoon pepper









DIRECTIONS:

In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.

Makes about 8 cups or eight 1-cup servings 
Can be frozen but the mushrooms may get a little rubbery

* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.

by.genaw.com

Popular posts from this blog

Garden Tomato Soup by Season with Spice

Image
If you have tomato plants in your garden, you are probably on the lookout right now for anyone willing to take a few off your hands.  If you don’t have any takers, don’t have room for freezing, or don’t want to start a food fight with your neighbors, then your best option to get through a bucket of tomatoes – and a bucket of other garden veggies – is a hearty, fresh Garden Tomato Basil Soup. Ingredients : 6 ripe tomatoes – cut into chunks 3 carrots – peeled and sliced into discs 1 green or red bell pepper – cut into chunks 1 yellow onion – cut into chunks 5 cloves of garlic – halved 6-8 fresh basil leaves 2 cups chicken broth (or vegetable broth) 2 tsp of Season with Spice's Sweet Hungarian Paprika  Dash of Season with Spice's Smoked Serrano Chili Powder (optional)  Dash of dried thyme Freshly ground black pepper, to taste Salt to taste 1/2 cup milk Dab of butter Olive oil  Process : 1. Add a few tablespoons of olive oil or coconut
Keep reading

Butternut Squash Soup

Image
"Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich." Prep:25 m                 Cook:35 m                       Ready In 1 h
Read more