Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups sliced mushrooms
- 1 cup shredded provolone cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cheesy toast (slices of bread with melted cheese)
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion, bell pepper, and mushrooms, and cook until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in beef broth and bring to a simmer.
- Add heavy cream and stir to combine.
- Season with salt and pepper.
- Stir in provolone cheese until melted.
- Serve warm alongside cheesy toast.
Notes
For extra flavor, add fresh herbs or a side salad. This soup can be stored in the fridge for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg