Well, a little skiff of snow fell last night, reminding me that winter really is still here, even if spring is supposed to arrive early. Yesterday, it was 55 degrees here in Reno. Current temp…about 35. Sounds like a good day for soup.
Here’s a tasty recipe for some earthy wild mushroom and beef soup. Dried wild mushrooms or soup mushroom packets can be used for this recipe. They are usually found in the produce or soup sections of your grocery store. Any ‘ol mix of mushrooms will do.
1 1-oz. package dried wild mushrooms or soup mix mushrooms
2 cups boiling water
3 Tbsps. vegetable oil, divided
2 lbs. beef chuck roast, cut into 1-inch cubes
1 tsp. salt
1 tsp. pepper
2 shallots, chopped
2 medium carrots or about 20 baby carrots, peeled and chopped
1 lb. bag baby Dutch yellow potatoes
1 garlic clove, minced
2 Tbsps. tomato paste
2 32-oz. containers low-sodium beef broth
1/4 cup red wine
Fresh mushrooms, sliced (optional)
Worcestershire Sauce (optional)
In a small bowl, combine the dried mushrooms and boiling water. Set aside.
In a Dutch oven, heat 2 Tbsps. of oil over medium-high heat until very hot.
Season the beef with salt and pepper.
Add meat to Dutch oven and cook in batches until browned on all sides, about 2-3 minutes.
Remove to a plate.
Lower heat to medium and add another Tbsp. of oil to the Dutch oven. Saute onion, carrots and garlic until softened, about 7 minutes.
Nicely cooked veggies.
Add the tomato paste.
Combine thoroughly and cook for about 2 minutes.
Return the meat to the pot.
Add the beef broth and wine.
Add the potatoes and bring to a boil.
Drain the mushrooms. Chop them and add to the soup. If you want an even heartier soup, add the sliced fresh mushrooms as well.
Simmer the soup for 1 hour and 30 minutes or until beef and potatoes are tender.
Don’t be surprised if your soup smiles back at you.
Serve with a sprinkle of chopped parsley and a few dashes of Worcestershire sauce for a little added flavor. Enjoy!