Beef Mushroom Soup

Beef Mushroom Soup is a cozy, one pot meal loaded with ground beef, fresh mushrooms, and orzo simmered in a rich, flavorful broth. It’s simple to make, deeply comforting, and perfect for warming up on cold nights.

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This post was last updated 10/2025.

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Shopping list:

• ground beef
• butter
• onion
• fresh white mushrooms
• garlic
• fresh rosemary
• seasoned salt
• black pepper
• white cooking wine
• beef broth
• orzo pasta
• fresh parsley

Beef Mushroom Soup is pure comfort food, especially during cold Minnesota winters when all I want is something warm and hearty. It’s rich, savory, and full of flavor from ground beef, fresh mushrooms, and a touch of rosemary. The orzo pasta makes it filling, while the broth keeps it cozy without being too heavy.

I’ve always been a little obsessed with mushrooms, fresh ones, that is! I’ll eat just about any variety except canned. The fresh mushrooms in this soup soak up all that buttery, garlicky goodness, adding the perfect texture and flavor to every spoonful. This simple, satisfying meal is one of my go to recipes when I’m craving something comforting on a snowy Minnesota evening.

If you love orzo and need some more recipes to try with it, check out this Parmesan Orzo or Lemon Asparagus Orzo!

Are mushrooms a favorite for you too? Then try my Panda Express Mushroom Chicken or Beer Battered Mushrooms!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. This soup freezes beautifully, making it a great option for meal prep or saving leftovers. Let the soup cool completely before transferring it to freezer safe containers or resealable bags, leaving about an inch of space at the top for expansion. If you plan to freeze the entire batch, consider cooking the orzo separately and adding it fresh when reheating, pasta can become soft after thawing. Label your containers with the name and date, then freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat, stirring occasionally. If the soup thickens after freezing, add a splash of beef broth or water to bring it back to your desired consistency.

• Swap the ground beef for turkey, chicken, or even venison for a lighter option, or try barley or rice in place of orzo for a heartier twist. For added flavor and color, toss in diced carrots, celery, or peas. I always recommend using fresh mushrooms for the best texture and taste, since canned ones just don’t compare. Baby bellas are a good alternative to white. If you prefer a thicker soup, simmer uncovered for a few extra minutes or add a cornstarch slurry.

• If you like a creamier soup, stir in a splash of heavy cream or half and half at the end, or for a deeper flavor, add a little soy sauce, balsamic vinegar or Worcestershire sauce. Use low sodium beef broth or mushroom broth. Fresh basil or thyme works great instead of rosemary.

• Instant Pot instructions: Set the Instant Pot to Sauté and melt the butter. Add the onion and mushrooms, cooking for 5-7 minutes, then stir in the garlic, rosemary, salt, and pepper. Add the ground beef and cook until browned. Pour in the wine and scrape up any browned bits, then add the broth and orzo. Seal the lid and cook on High Pressure for 4 minutes, followed by a 10 minute natural release. Stir in the parsley and serve.

Our favorite kitchen equipment and supplies used with this recipe:

• Ground Beef Chopper
• Mushroom Brush and Vegetable Scrubber
• Garlic Presser
• Herb Scissors
• Dutch Oven
• Nessie Soup Ladle

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Beef Mushroom Soup

This hearty soup combines the best of both worlds, savory beef and earthy mushrooms in a buttery, garlicky base with a touch of rosemary for freshness. It’s the kind of easy, satisfying recipe that fills the house with amazing aromas and leaves everyone asking for seconds.

Ingredients

• 8 ounces lean ground beef
• 2 tablespoons butter
• 1 large onion, diced
• 1 - 8 ounce package fresh white mushrooms, quartered
• 3 cloves minced garlic
• 1/2 tablespoon chopped fresh rosemary
• 1/2 teaspoon seasoned salt
• 1 teaspoon black pepper
• 2 tablespoons white cooking wine
• 6 cups beef broth
• 1/2 cup uncooked orzo pasta
• 1 tablespoon chopped fresh parsley, plus more for garnish

Instructions

1. In a large pot over medium high heat, brown and crumble the ground beef until no longer pink. Drain the grease, remove the beef from the pot, and set aside.
2. In the same pot, melt the butter over medium heat. Add the onion and mushrooms, and sauté for 5-7 minutes until softened. Stir in the garlic, rosemary, seasoned salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
3. Pour in the white wine and cook for another 1-2 minutes, scraping any browned bits from the bottom of the pot. Return the cooked ground beef to the pot and add the beef broth. Increase the heat to medium high and bring the mixture to a boil.
4. Stir in the orzo and parsley, and cook for about 8 minutes, or until the orzo is al dente. Remove from heat and let sit for 2-3 minutes before serving. Garnish with additional fresh parsley if desired.

Nutrition Facts

Calories

185

Fat

7 g

Sat. Fat

4 g

Carbs

17 g

Fiber

1 g

Net carbs

16 g

Sugar

2 g

Protein

14 g

Sodium

1146 mg

Cholesterol

33 mg

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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