BEEF, VEGETABLE, AND WILD MUSHROOM SOUP
Provided by Martha Holmes
Categories Soup/Stew Beef Mushroom Vegetable Appetizer Quick & Easy Low Cal High Fiber Dinner Lunch Beef Shank Fall Winter Healthy Bon Appétit
Number Of Ingredients 12
Steps:
- 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.
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Yusuf Abdullahi
[email protected]I love this soup! It's so flavorful and easy to make. I highly recommend it.
Fiona Chipereka
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
BIG BEAR AJ
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved it! I especially liked the addition of the wild mushrooms.
Johnson Mbadiegwu
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover carrots, celery, and onions, and I threw them all in the soup. It turned out great!
Michelle Burns
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Yasmine Stein
[email protected]This soup is amazing! I made it last night and my family loved it. The flavors are so rich and complex, and the soup is so hearty and filling. I will definitely be making this again.