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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hearty Mushroom and Beef Soup Recipe

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This recipe for Hearty Mushroom and Beef Soup is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh medium mushrooms
2 lb boneless chuck, cut in 1/4 inch cubes
1 can whole tomatoes, crushed
1 3/4 tsp instant minced garlic
3/4 c sliced carrots
1/2 c water
1/2 c red Burgundy wine
1/4 c oil (divided)
1 c chopped onion
6 c beef broth
1 3/4 tsp salt
1 1/2 tsp oregano
1 bay leaf
3 Tbsp cornstarch
1 c cooked rice (or 1/2 c uncooked barley)
Directions:
Directions:
Slice mushrooms. In large saucepan heat 2 Tbsp oil till hot, add mushrooms and saute. Remove and set aside. Add 2 Tbsp oil and heat till hot. Add 1/2 of beef cubes, brown well on all sides. Remove and set aside. Add onion and remaining beef cubes, saute until meat is brown and onions are golden. Return all meat to pot. Add broth, tomatoes, salt, oregano, garlic and bay leaf. Bring to a boil. Reduce heat and simmer, covered, 1 hour and 20 minutes (if using barley add for last 20 minutes). Add carrot and simmer, covered, until carrots are almost tender (7 minutes). Mix cornstarch and water, stir into soup with rice and mushrooms. Cook 2 minutes, stir in wine and heat 2 minutes longer.

 

 

 

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