Mushroom Soup
- prep time:
- null maybe 45 minutes
- total time:
- null half day, depending on how long simmer stock
A lot
Beverley Savage
Meaty, tasty soup, kids liked it on top of noodles
ingredients
- For stock:
- Beef marrow bones
- Celery
- large onion in quarters
- 3 garlic cloves
- 3 bay leaves
- marjoram, basil, oregano
- For soup
- Stock
- pound stew beef
- 2 pounds mushrooms (shitake, baby bella etc)
- 1 packet dried mushrooms
- herbs
- paprika, salt, pepper
- onion chopped
- 3 cloves garlic chopped
- 3 carrots diced
- 4-5 med potatoes diced
directions
- 1
1. In large pot prepare stock, bring all ingredients to a boil and then simmer for 5 hours or so. Skim residue as needed. Strain and discard veg and bones.
- 2
2. Saute onions, stew beef (cut into small pieces), fresh mushrooms, garlic and onions. (easier to do seperatley)
- 3
3. soak dried mushrooms in boiling water. When soft cut into bite sized pieces.
- 4
4. Add beef, mushrooms, dried mushrooms and liquid, potatoes and carrots to stock. Was about 5 quarts of stock. Simmer until vegetables soft. Add herbs, paprika, salt and pepper to taste. DO NOT USE THYME
- 5
5. will refrigerate and is good heated up.
notes
Really good, amounts are approximate
Source: Beverley Savage
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews