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mushroom and beef soup recipe

Written on Saturday, August 20, 2016 | 11:47:00 AM



makes: 6 servings (1½ cups each)

prep: 30 minutes         cook: 25 minutes

Ingredients : 
- 12 ounces beef sirloin steak, trimmed
- 1 tablespoon canola oil
- 4 cups sliced assorted mushrooms, such as white, cremini, shiitake, and morel
- ¼ cup chopped shallot
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 cup chopped carrot
- ½ cup chopped celery
- 1 bay leaf
- ½ teaspoon dried leaf thyme, crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups loosely packed chopped fresh kale

Preparation Method :
1) Cut beef into ¾-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot, and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and lightly browned, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt, and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.

2) Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladling into bowls.

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