Beef and Mushroom Soup

Serves: 4-6 or 12 Bariatric portions

Ingredients:

700g chuck steak
1 packet French onion soup mix
1 onion, chopped
1 celery stalk, chopped
4 garlic cloves, finely chopped
2 beef stock cubes
400ml condensed tomato soup
400g can sliced champignons
6 button mushrooms, thinly sliced
2 tablespoons Worcestershire sauce

Method:

Place the chuck steak in the slow cooker bowl and roll in the French onion soup mix until well coated
Top with the onion, celery, garlic, stock cubes, tomato soup and add 2 cups water
Cook on LOW for 5 hours of HIGH for 2 and half hours
Add the champignons, button mushrooms and Worcestershire sauce stirring well to break up the meat
Cook on LOW for another 60 minutes or LOW for 30 minutes

Nutritional Value per serve (12):

Calories: 129
Total fat: 4.5g
Total carbohydrates: 5.4g
Sugars: 4g
Protein: 13.2g

Recipe Notes:

Store covered in the fridge for a maximum of 3 days
This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.