Hearty Beef and Mushroom Soup
|Sirloin beef steak||3⁄4 Pound (sandwich type)|
|Onion||1 Small, chopped|
|Sliced portobello mushrooms||6 Ounce, cut into 1 inch chunks (1 package)|
|Carrot||1 Large, sliced|
|Brown and wild rice mushroom||6 Ounce (1 box, UNCLE BEN'S Brand)|
|Canned beef broth||43 1⁄2 Ounce (3 cans, 14 1/2 ounces each)|
|Chopped parsley||1 Tablespoon|
1 Slice beef into 1 -inch wide strips.
2 Cut the strips into 1 -inch pieces.
3 In a large saucepan or Dutch oven , melt 2 tablespoons butter over medium-high heat.
4 Add in onion and mushrooms and cook for 2 minutes.
5 Add in the remaining 1 tablespoon butter, beef and carrot, cooking for 2 minutes or until beef is no longer pink.
6 Add in the rice, contents of seasoning packet and broth.
7 Bring to a boil.
8 Cover and lower the heat.
9 Simmer for 25 minutes or until rice is tender.
10 Stir in parsley and serve at once.