Mushrooms add a distinct flavor to any dish. This soup is no exception. Depending on the type of mushrooms selected, the flavor changes ever-so-slightly. Freshly ground sirloin provides a richer, meatier meatball that is extra lean.
Edible Mushrooms
Generally, most grocery stores stock three types of fresh mushrooms: common, exotic, or wild. Common button mushrooms, known as champignon mushrooms, work well. They are easy to saute, and add a smooth texture to any recipe.
Exotic mushrooms are grown in a controlled environment. Though more expensive than the common button mushroom, exotics can be used in the recipe. Shiitake mushrooms are noted by the wide cap that offers a firm texture. The stems can be quite tough, though, and are best used in soup stock or sauteed for sauces or toppings.
Cremini mushrooms resemble button mushrooms, but the flavor impact tempts taste buds. Portobello mushrooms are the most mature of the Cremini. Often served as a substitute for meat, Portobellos provide a hearty, robust flavor.
If using wild mushrooms, they should be purchased at the store to ensure they are not poisonous. Morel mushrooms have a hollow cap, but once cooked in butter, the aroma and flavor create tempting dishes. The color of Morels range from black to gold to white.
Chanterelle mushrooms look yellow or orange in color. The shape resembles an inverted umbrella. Chanterelles offer a woody taste, and when sauteed with garlic, the natural aroma strengthens.
Select a type of mushroom that you favor or experiment and determine which mushrooms boost the natural goodness of the soup. A combination of varieties also spices up the concoction.
Items You Will Need
- 1 pound ground sirloin
- 1 medium egg
- 1/3 cup dry bread crumbs
- 1/2 teaspoon onion powder
- 4 Tablespoons olive oil
- 2 medium onions, diced
- 2 pounds chopped mushrooms
- 4 cups beef broth
- 2 Tablespoons butter
- 2 teaspoons flour
- 1 cup milk
- 1 cup sour cream
- Dutch oven
- Saucepan
Follow the Steps
- Mix sirloin, egg, bread crumbs, and onion powder. Shape into 1/2 inch diameter meatballs.
- Brown meatballs in 2 Tablespoons olive oil.
- In the Dutch Oven, warm 2 Tablespoons oil. Add onions and mushrooms. Saute, stirring often, for 10 - 12 minutes.
- Add meatballs and broth. Bring to a gentle boil. Reduce heat and simmer 40 minutes.
- In a small saucepan, melt butter. Add flour. Cook one minute, stirring until thick. Add milk and cook for one minute, stirring constantly. Add to soup.
- Stir in sour cream. Remove from heat and serve.
Top It Off: Sliced green onions make a tasty garnish for the soup. As a side, try a slick of homemade bread.
Serves 6.
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