Beef, Vegetable, and Wild Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 1 |
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This soup gets a rich, earthy flavor from dried porcini mushrooms, which are available in the produce section of many supermarkets and at Italian markets and specialty foods stores. Ingredients:
1/4 cup extra-virgin olive oil |
1 3/4- to 1-pound cross-cut meaty beef shank bone |
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes |
2 tablespoons chopped fresh thyme, divided |
3 bay leaves |
2 cups chopped onions |
1 1/2 cups diced celery |
5 1/2 cups beef broth |
2 14.5-ounce cans diced tomatoes in juice |
1 large carrot, peeled, diced |
1 large parsnip, peeled, diced |
2 1/2-ounce packages dried porcini mushrooms |
Directions:
1. Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.
2. Per serving: 341 calories, 14g fat (3g saturated fat), 50mg cholesterol, 565mg sodium, 20g carbohydrates, 5g fiber, 33g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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