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Mushroom Steak Soup

Submitted by: Mary on 10/13/2004
2688 views
2.76 avg rating
203 votes
 
 
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Ingredients

1 medium onion,coarsely chopped
3 garlic cloves, minced
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 teaspoon crushed dried thyme
1/2 teaspoon lemon pepper seasoning

2 pounds lean beef top round steak, trimmed of all fat and cut into 1-inch cubes
1 14 1/2-ounce can low-sodium diced tomatoes
1 pound button mushrooms, cleaned and thickly sliced
7 cups Low-sodium canned beef broth
1 large bay leaf
1 pound Swiss chard, coarsely chopped
6 t Xanthan gum

Directions

Place onion, garlic, carrots, and celery in a 5-quart or larger crockery slow cooker.

In a large self-sealing plastic bag, lemon pepper seasoning and thyme. Add beef cubes and toss to coat evenly. Place meat on top of the onion mixture. Cover the meat with the tomatoes and their juice. Top with the mushrooms. Pour beef broth into slow cooker. Add the bay leaf. Do not stir.

Cover and cook on LOW for 8 1/2 to 9 1/2 hours or on HIGH for 4 1/4 to 4 3/4 hours.

Add the chard and stir the soup, removing and discarding the bay leaf. Cover and cook on LOW for 30 minutes or on HIGH for 15 minutes.



Add the xanthan gum a little at a time until desired thickness has been achieved.



To serve, ladle soup into bowls.

Servings

12

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Use a low carb bread mix to make bread bowls and serve the soup in the bread bowls.
 
 
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