Hearty Mushroom and Beef Soup

Submitted by Danielle in New Ham

"This is a great recipe for an hearty appetite, and has a wonderful flavor."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 tablespoon cooking oil
• 1 lb boneless beef chuck, cut into 1/2 in cubes
• 1 medium onion, chopped
• 3 cups beef broth
• 14 ounces cans of crushed tomatoes
• 8 ounces fresh mushrooms, sliced
• 3⁄4 teaspoon dried oregano
• 3⁄4 teaspoon instant minced garlic
• 1 bay leaf
• 1⁄2 cup sliced carrot
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 1 cup cooked rice
• 1⁄4 cup dry red wine (optional)
• frsh rosemary sprig (optional)

directions

1. In large saucepan heat oil over medium-high heat, add half the meat.
2. Cook and stir 2-3 mins.
3. or until browned, remove with slotted spoon.
4. Repeat with remaining meat and onion, return all meat to pan stir in beef broth,crushed tomatoes,mushrooms,oregano,garliF and bay leaf.
5. Bring to boil, reduce heat.
6. cover and simmer for 1 hour.
7. Add carrot, return to boil, reduce heat.
8. Cover and simmer soup for 7 mins.
9. Combine cold water and cornstrach, add to pan along with rice.
10. Cook and stir until slightly thickened.
11. Add wine, heat for 2 minutes.
12. Discard bay leaf, Garnish with rosemary.

Reviews

[DogMa]

Very nice proportions and I very much enjoyed the smooth texture. I liked it better before I added the wine, personal choice. My beef was good, but I used barley instead of rice, another personal choice. This was a very hearty soup for this sub-zero night. Thank you!