Ground Beef And Mushroom Soup Recipe

When it comes to comforting, hearty meals, there’s almost nothing more satisfying than a rich, flavorful soup that warms you from the inside out. One such classic is a Ground Beef and Mushroom Soup-a savory, meaty dish that combines the richness of ground beef with the earthy, umami-packed flavor of mushrooms. This soup isn’t just filling; it’s a soul-satisfying meal that checks all the boxes for taste, texture, and simplicity.

This recipe is perfect for busy weekdays or cozy weekends, and the best part? It’s incredibly easy to make while offering a depth of flavor that rivals soups requiring hours of cooking time. Whether you’re a seasoned cook or a kitchen novice, this dish can be whipped up in no time. Let’s dive into the details of how to make this delicious soup, what ingredients you’ll need, and tips for perfecting your version.

Ground Beef and Mushroom Soup is a classic comfort food dish that brings together tender, crumbled ground beef with the earthy flavors of mushrooms, creating a rich, hearty broth that’s both satisfying and filling. It’s perfect for a quick weeknight dinner, and it’s also great for meal prepping because the flavors deepen and improve as it sits.

This soup is versatile and can be tailored to fit your taste. Whether you like it with a touch of cream for a creamy texture or prefer a more brothy version, this recipe is flexible enough to accommodate.

Ingredients Needed

Here’s what you’ll need to make this mouthwatering Ground Beef and Mushroom Soup:

Ground Beef – This is the backbone of the soup, providing richness and protein. Lean ground beef is preferable, but you can use fattier cuts for more flavor if desired.
Mushrooms – A combination of cremini, button, or even wild mushrooms adds earthiness and depth to the soup. You can also use dried mushrooms for a more intense flavor.
Onion – For that savory base, finely chopped onions add sweetness and aromatic depth.
Garlic – Minced garlic brings a sharp, fragrant note to balance the richness of the beef and mushrooms.
Beef Broth – The liquid that brings everything together, infusing the soup with a deep, meaty flavor.
Carrots – These provide a slight sweetness and texture contrast against the beef and mushrooms.
Celery – Adds a bit of crunch and a subtle flavor that rounds out the overall taste of the soup.
Herbs – Fresh or dried thyme, rosemary, and bay leaves bring warmth and an herbal freshness.
Olive Oil or Butter – For sautéing the vegetables and beef, contributing richness to the soup.
Flour (optional) – If you want a thicker soup, you can use a bit of flour to create a roux before adding the broth.
Salt & Pepper – To season to taste and enhance all the flavors.

Cooking Instructions

Making this Ground Beef and Mushroom Soup is simple and straightforward. Follow these steps, and you’ll have a delicious meal in no time!

Sauté The Vegetables
- In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil or butter over medium heat. Add the chopped onions, carrots, and celery, sautéing them until they soften (about 5-7 minutes).
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Brown The Ground Beef
- Push the vegetables to the side of the pot and add the ground beef. Break it up with a spoon or spatula and cook until browned, about 5-8 minutes.
- Drain any excess fat if necessary.
Cook The Mushrooms
- Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Add Flour (Optional)
- If you prefer a thicker soup, sprinkle 1-2 tablespoons of flour over the beef and vegetable mixture. Stir well to coat everything, and cook for 2-3 minutes to get rid of the raw flour taste.
Add The Broth And Herbs
- Pour in the beef broth, scraping the bottom of the pot to deglaze any flavorful brown bits stuck to the surface.
- Add the herbs (thyme, rosemary, and bay leaves), and season with salt and pepper to taste.
Simmer
- Bring the soup to a simmer and let it cook for 20-30 minutes. This will allow all the flavors to meld together.
Adjust Seasoning
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. You can also add a splash of cream or milk at this point if you like a creamier version.
Serve
- Serve hot with crusty bread, crackers, or a sprinkle of freshly grated Parmesan for extra flavor.

Ingredient Insights

Each ingredient in this soup plays an essential role, contributing to the soup’s overall depth and character:

Ground Beef: This is the key protein, offering a juicy and savory base. You can experiment with different fat contents, but leaner beef will result in a slightly less greasy but still hearty dish.
Mushrooms: Mushrooms, particularly varieties like cremini and shiitake, bring earthy, umami-rich flavors that complement the meat beautifully. The meaty texture of mushrooms helps add bulk to the soup without overwhelming the flavors.
Beef Broth: Using high-quality beef broth, or even homemade broth, creates a richer, fuller flavor compared to store-bought cubes or powders. Homemade broth also adds a personal touch.
Herbs: The herbs you use-especially thyme and rosemary-create a savory backbone, with the bay leaves adding subtle depth. Fresh herbs will infuse the soup more profoundly, while dried herbs are convenient and still effective.

Expert Tips

Sear the Meat First: For an even deeper flavor, try searing the ground beef before sautéing the vegetables. This caramelizes the meat, adding a rich, brown flavor to the soup.
Mushroom Variety: Mixing different types of mushrooms (such as shiitake, cremini, and portobello) can elevate the flavor profile, adding layers of texture and taste.
Make It Ahead: This soup tastes even better the next day, as the flavors have time to meld together. Make a big batch and store it in the fridge for easy leftovers.
Adjust the Consistency: If you want a thicker soup, let it simmer uncovered for longer. If it’s too thick, add more broth or a bit of water to loosen it up.
For a Creamier Version: Stir in a splash of heavy cream, sour cream, or even a dollop of Greek yogurt at the end of cooking for a creamy, velvety finish.

Recipe Variations

One of the best things about this soup is how adaptable it is. Here are a few variations to try:

Creamy Ground Beef and Mushroom Soup: Add ½ cup of heavy cream or a couple of tablespoons of sour cream to the soup at the end for a rich, creamy texture.
Vegetarian Version: Substitute the ground beef with plant-based protein or lentils, and use vegetable broth instead of beef broth. Add a variety of mushrooms for richness.
Spicy Ground Beef and Mushroom Soup: Add a dash of chili flakes or hot sauce to give the soup a bit of heat, balancing out the earthiness of the mushrooms.
Ground Turkey or Chicken: For a leaner version, swap the ground beef with ground turkey or chicken. You’ll still get a hearty, flavorful soup but with fewer calories.

Final Words

This Ground Beef and Mushroom Soup is not only a hearty and satisfying dish but also one that’s incredibly easy to make. Its simplicity makes it perfect for busy weekdays, and it’s easily customizable based on what you have in your pantry. Whether you prefer it creamy, chunky, or brothy, this soup has the ability to warm you up and fill you up in all the best ways.

By sticking to fresh ingredients and incorporating flavorful herbs, you’ll be able to create a meal that rivals those served at restaurants. Best of all, it’s versatile enough to make for your family, meal prep, or a dinner party-no one will be disappointed.

Ground Beef And Mushroom Soup Recipe