SAVORY BEEF AND VEGETABLE SOUP

Steps:

• 1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes
• 2. Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
• 3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
• 4. Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
• 5. Add the potatoes, cover the pot, and simmer for 15 more minutes.
• 6. When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve