Slow-Cooker Beef and Mushroom Soup

Slow-Cooker Beef and Mushroom Soup

from tablespoon.com
20 min

Put your slow cooker to work for a delicious soup full of rich beef and mushroom flavor.

Ingredients

  • 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
  • 1 tablespoon vegetable oil
  • 1 tablespoon Montreal steak grill seasoning
  • 1 teaspoon salt
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 8 oz white mushrooms, thinly sliced
  • 2 cups thinly sliced yellow onions
  • 1 cup chopped peeled carrots
  • 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
  • 2 tablespoons packed brown sugar
  • 3/4 cup uncooked orzo or rosamarina pasta
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves

Directions

  1. 1

    Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with grill seasoning and salt. In 12-inch skillet, sear beef over medium heat 3 to 5 minutes on each side, until browned. Transfer beef to slow cooker.

  2. 2

    In large bowl, mix broth, mushrooms, onions, carrots, tomato paste and brown sugar. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

  3. 3

    Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.

  4. 4

    Meanwhile, stir pasta into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until pasta is cooked. Stir in beef, and heat through. Serve topped with cheese and basil.