Beef Bone Broth Mushroom Soup
Rich beef bone broth simmered with tender stew meat, earthy lion's mane mushrooms, and gold potatoes for a hearty, high-protein meal.
This warming beef bone broth mushroom soup brings deep, savory comfort to your table in under an hour. Bite-sized grass-fed stew meat and tender mushrooms simmer in rich beef bone broth alongside diced gold potatoes. It delivers a clean powerhouse of protein and grounding nourishment for any weeknight.
Ingredients
Every ingredient is a real Clearshelf product, scored- 821 lb grass-fed beef stew meat, cut into 1/2-inch cubes
- 972 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 818 oz lion's mane mushrooms, trimmed and sliced into bite-sized pieces
- 901 tbsp minced garlic
- 841 tsp dried whole thyme
- 8412 oz gold potatoes, scrubbed and cut into 1/2-inch dice
- 904 cups beef bone broth
- 8380 g beef bone broth protein powder
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Pat the grass-fed beef stew meat dry with paper towels and season evenly with half of the salt and all of the black pepper.
- 2
Heat the avocado oil in a heavy Dutch oven or soup pot over medium-high heat for 2 minutes until shimmering.
- 3
Add the seasoned beef stew meat in a single layer and sear without moving for 3 minutes, then stir and cook for another 3 minutes until deeply browned on all sides.
- 4
Add the sliced lion's mane mushrooms, minced garlic, and dried whole thyme to the pot, sautéing for 4 minutes until the mushrooms have softened and released their liquid.
- 5
Pour in the beef bone broth while scraping up any browned bits stuck to the bottom of the pot, then vigorously whisk in the beef bone broth protein powder for 2 minutes until completely smooth and dissolved.
- 6
Stir in the diced gold potatoes and the remaining salt, then increase the heat to high and bring the liquid to a rolling boil, which takes about 3 minutes.
- 7
Lower the heat to medium-low, cover with a tight-fitting lid, and simmer gently for 16 minutes until the gold potatoes are tender when pierced with a fork and the stew meat is succulent.
- 8
Remove the lid and simmer uncovered for 2 minutes before serving hot.
Cut the beef and potatoes into uniform half-inch cubes so they cook through quickly and evenly. Leftovers keep well in an airtight glass container in the refrigerator for up to 4 days.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.