Beef Mushroom Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound beef stew meat cut into small pieces
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup water
- 2 carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef stew meat and cook until browned on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add onions and garlic, and sauté until onions are translucent.
- Add mushrooms and cook until they release their moisture.
- Return the beef to the pot and pour in the beef broth and water.
- Add carrots, celery, thyme, and bay leaf to the pot.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Remove the bay leaf and let the soup rest for 10 minutes before serving.
Notes
When making this soup, ensure the beef is seared properly to enhance its flavor, and take care not to overcrowd the pot while browning it. Adjust seasoning according to your taste preference, and feel free to garnish with fresh herbs like parsley for added freshness.
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