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Creamy Mushroom Beef Soup

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  • Author: Sarah Criddle


A creamy mushroom beefy soup that is perfect for fall! This is wonderful S soup if you follow Trim Healthy Mama!


  • 2 lbs of ground beef (rinse off the fat by running hot water over it)
  • 4 to 6 cups or beef broth (or 4 cups of broth & 2 cups of water)
  • 2 cups of mushrooms (more if you like mushrooms like I do)
  • 4 cups of chopped kale
  • 1/2 a large onion chopped
  • 2 cloves garlic chopped
  • 1/3 cup (more if you like it very creamy) of heavy whipping cream
  • 1/2 cup of butter
  • 2 tbsp. of liquid aminos (or a good soy sauce if you have one)
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 1 tsp oregano
  • salt to taste


  1. Chop vegetables.
  2. Melt butter in a soup pan.
  3. Add mushrooms, garlic, & onions to the melted butter.
  4. Cook on medium heat until vegetables are cooked through and translucent.
  5. Add the rinsed ground beef to the vegetables.
  6. Add the beef broth, liquid aminos, seasonings, & heavy cream to the pot.
  7. Chop the kale and add it to the soup.
  8. Allow to simmer for 20 to 30 minutes until the kale has reduced in size.
  9. Enjoy!


  • Serving Size: 4