Beef And Mushroom Soup

• 1 Tablespoon Canola Oli
• 1 whole White Onion, Sliced Finely
• 2 cups Sliced White Button Mushrooms
• 16 ounces, weight Lean Ground Beef
• 1/2 teaspoons Kosher Or Sea Salt
• 1 teaspoon Black Pepper
• 1-1/4 teaspoon Cumin
• 1/8 teaspoons Nutmeg
• 1-1/2 cup Low Sodium Beef Stock
• 2 Tablespoons All-purpose Flour
• 2 Tablespoons Worcestershire Sauce
• 1 cup Light Cream
• 2 Tablespoons Fresh Chopped Parsley
• Garnish With Croutons, If Desired.

1. In a large Dutch oven or another pot with a lid add oil and heat over medium heat. Add sliced onions and sliced mushrooms and cook on medium heat until onion starts to soften and mushrooms release some liquid. Add lean ground beef. Stir and cook and break up meat as it cooks. Add salt, pepper, cumin and nutmeg and stir while cooking. Drain meat of excess grease once meat is browned.
2. Return pot to the stove top and add beef stock, flour and Worcestershire sauce. Stir well to incorporate. Allow to cook on low for several minutes then add cream and stir well again. Cover with the lid and cook for 12 minutes, stirring occasionally.
3. Garnish with fresh chopped parsley and fresh croutons, if desired. Enjoy.

white onion, white button, ground beef, kosher, black pepper, cumin, nutmeg, allpurpose, worcestershire sauce, light cream, fresh chopped parsley, croutons

Taken from tastykitchen.com/recipes/soups/beef-and-mushroom-soup/ (may not work)