MUSHROOM AND BEEF COLLAGEN BROTH SOUP
Mushroom and Beef Collagen Broth Soup is a hearty yet restorative recipe that combines the richness of beef bone broth with the earthy depth of mushrooms. A marrow bone slowly releases collagen, which supports joint health, skin and gut health, while diced beef sirloin adds lean protein and satisfying substance. Mushrooms provide natural umami and minerals, balanced with onion, garlic and thyme for layers of flavour. Black pepper and sea salt enhance the savoury profile, resulting in a warming bowl that is simple yet deeply nourishing. Mushroom and Beef Collagen Broth Soup is quick to prepare with minimal ingredients, making it ideal for a light lunch, a comforting evening meal or a post-recovery option after a long day. This Mushroom and Beef Collagen Broth Soup is a wholesome and satisfying recipe that you’ll return to often, with its clean preparation and nutritional strength.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
French
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Cholesterol
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Mushroom and Beef Collagen Broth Soup:
- 240 millilitres | 8 fluid ounces | 1 cup beef bone broth
- 20 grams | 0.71 ounces | ¼ cup sliced mushrooms
- 2 grams | 0.07 ounces | 1 tablespoon fresh thyme leaves
- 5 grams | 0.05 ounces | ½ tablespoon freshly ground black pepper
- 5 grams | 0.18 ounces | 1 teaspoon sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 234 kilocalories
- Fat: 13.1 grams
- Saturated Fat: 4.9 grams
- Carbohydrate: 5.9 grams
- Fibre: 1.5 grams
- Sugar: 2.0 grams
- Protein: 23.1 grams
- Cholesterol: 74 milligrams
- Sodium: 708 milligrams
- Calcium: 36 milligrams
- Potassium: 422 milligrams
- Iron: 2.8 milligrams
PREPARATION
- Prepare Ingredients: Rinse the beef marrow bone under cold running water to remove any residue. Pat it dry with a paper towel. Dice the beef sirloin into small bite-sized cubes. Clean the mushrooms gently with a damp cloth, then slice them thinly for quick and even cooking. Dice the onion finely and mince the garlic.
- Start Broth Base: Place the marrow bone in a medium saucepan with 600 millilitres (2½ cups) of water. Set the pot over medium heat and bring to a gentle boil. As the water begins to boil, skim away any foam or impurities that rise to the surface using a spoon. This step keeps the broth clear and ensures a clean flavour.
- Simmer The Marrow Bone: Reduce the heat to low, cover the pan loosely and allow the bone to simmer for 20 to 25 minutes. During this time, collagen, marrow fat and minerals slowly release into the water, which creates a nutrient-rich broth.
- Add Vegetables and Beef: Add mushrooms, onion, garlic, and beef. Simmer 8 to 10 minutes until vegetables soften and beef is tender.
- Season The Soup: Add dried thyme, sea salt and ground black pepper. Stir gently and simmer for an additional 2 to 3 minutes to allow the herbs and seasoning to blend fully with the broth.
- Remove The Marrow Bone: Carefully lift the marrow bone out of the pot. You may discard it or scoop out the marrow and stir it back into the broth for extra richness and nutritional value.
- Adjust And Serve: Season to taste with salt, pepper or lemon juice, then Mushroom and Beef Collagen Broth Soup ladle into a bowl, garnish it and enjoy hot.
PREPARATION TIME
5 minutes
COOKING TIME
38 minutes
TIPS
Here are some helpful tips for Mushroom and Beef Collagen Broth Soup:
- Use Fresh Marrow Bones: A well-simmered beef marrow bone adds collagen and a rich, full-bodied broth.
- Slice Mushrooms Thin: Even and thin slices cook quickly and release their earthy umami flavour.
- Keep The Simmer Gentle: Avoid boiling, which can cloud the broth and toughen the beef.
- Boost Depth Of Flavour: Sear beef sirloin lightly before adding for a roasted, savoury taste.
- Add Garnish: Fresh parsley, thyme leaves or a drizzle of olive oil brightens the final dish.
VARIATIONS
- Vegan Version: Replace marrow bone and sirloin with mushroom broth, tofu or lentils for protein.
- Creamier Broth: Stir in a tablespoon of coconut cream or plain yoghurt for a silky texture.
- Grain Additions: Add cooked quinoa, pearl barley or rice to make the soup more filling.
- Spicy Upgrade: Include ginger slices, chilli flakes or tamari for extra warmth and depth.
- Herb Variation: Infuse with rosemary, tarragon or extra thyme for a French-inspired twist of .
PREPPING AND STORAGE
- Refrigerator Storage: Store cooled soup in a sealed glass container in the refrigerator for up to 3 days.
- Freezer Storage: Freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating Tips: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling after beef is added to keep the meat tender.
- Batch Preparation: Make larger quantities and freeze to have quick and nourishing ready whenever needed.
