Beef, Vegetable, And Wild Mushroom Soup
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tbsps
Thyme (chopped fresh, divided)2 cups
Onion (chopped)1.5 cups
Celery (diced)5.5 cups
Beef Broth1 large
Carrot (peeled, diced)1 large
Parsnip (peeled, diced)Directions:
1
Heat oil in large pot over medium-high heat
2
Add shank bone and meat cubes to pot
3
Sprinkle with salt and pepper
4
Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes
5
Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute
6
Add onions and celery; stir 3 minutes
7
Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms
8
Bring soup to boil
9
Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes
10
Discard shank bone and bay leaves
11
Season soup to taste with salt and pepper
12
Ladle into bowls
13
Sprinkle soup with remaining 1/2 tablespoon thyme and serve
14
Heat oil in large pot over medium-high heat
15
Add shank bone and meat cubes to pot
16
Sprinkle with salt and pepper
17
Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes
18
Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute
19
Add onions and celery; stir 3 minutes
20
Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms
21
Bring soup to boil
22
Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes
23
Discard shank bone and bay leaves
24
Season soup to taste with salt and pepper
25
Ladle into bowls
26
Sprinkle soup with remaining 1/2 tablespoon thyme and serve