Creamy Mushroom Soup with Meatballs

  • Serves: 4
  • Cooks In: 40 minutes
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Ingredients

400g lean beef mince
1 small brown onion, grated
1/2 cup fresh multigrain breadcrumbs
1/3 cup finely chopped flat leaf parsley
1 egg, lightly beaten
Olive oil cooking spray
60g butter
2 leeks, finely chopped
2 garlic cloves, crushed
600g flat mushrooms, diced
1/4 cup plain flour
4 cups salt reduced chicken stock
2/3 cup thickened cream, optional
toasted bread, to serve

Method

1

Preheat oven 200°C fan forced. Combine mince, onion, breadcrumbs, half the parsley and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoons of mixture into balls. Place in a single layer on a lightly greased baking tray. Spray with oil and bake 10 minutes until light golden and cooked through.

2

Melt the butter in a large saucepan over medium-high heat until butter begins to foam. Add leeks and garlic and cook, stirring often, for 3–4 minutes or until soft.

3

Add the mushrooms. Cover and cook, for 10 minutes or until mushrooms are tender. Add flour and cook, stirring constantly, for 2 minutes. Gradually add stock, stirring constantly to prevent lumps. Bring to the boil, reduce heat to medium-low and simmer, uncovered, stirring occasionally for 10 minutes.

4

Remove the soup from the heat and blend or process to desired consistency. Return to the saucepan, stir in cream if using. Add the meatballs and stir over medium-low heat, without boiling, until hot. Season with salt and pepper, sprinkle with remaining parsley. Serve with toasted bread.

Ingredients

 400g lean beef mince
 1 small brown onion, grated
 1/2 cup fresh multigrain breadcrumbs
 1/3 cup finely chopped flat leaf parsley
 1 egg, lightly beaten
 Olive oil cooking spray
 60g butter
 2 leeks, finely chopped
 2 garlic cloves, crushed
 600g flat mushrooms, diced
 1/4 cup plain flour
 4 cups salt reduced chicken stock
 2/3 cup thickened cream, optional
 toasted bread, to serve

Directions

1

Preheat oven 200°C fan forced. Combine mince, onion, breadcrumbs, half the parsley and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoons of mixture into balls. Place in a single layer on a lightly greased baking tray. Spray with oil and bake 10 minutes until light golden and cooked through.

2

Melt the butter in a large saucepan over medium-high heat until butter begins to foam. Add leeks and garlic and cook, stirring often, for 3–4 minutes or until soft.

3

Add the mushrooms. Cover and cook, for 10 minutes or until mushrooms are tender. Add flour and cook, stirring constantly, for 2 minutes. Gradually add stock, stirring constantly to prevent lumps. Bring to the boil, reduce heat to medium-low and simmer, uncovered, stirring occasionally for 10 minutes.

4

Remove the soup from the heat and blend or process to desired consistency. Return to the saucepan, stir in cream if using. Add the meatballs and stir over medium-low heat, without boiling, until hot. Season with salt and pepper, sprinkle with remaining parsley. Serve with toasted bread.

Creamy Mushroom Soup with Meatballs

Tags:

 Beef, Dinner, Quick n Easy, Soup

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