Quick Beef and Mushroom Soup
Servings: 4
Ingredients
1 lb sirloin steak trimmed and cut into 1/2 inch pieces
1 TBSP canola oil
1 lb cremini mushrooms, quartered
1 large onion, diced
2 garlic cloves, minced
1 cup diced carrots
1 cup diced celery
4 cups beef broth
2 cups chicken broth
1 bay leaf
1/2 TBSP parsley
1 TBSP powdered gelatin
1/2 cup cold water
salt and pepper
Directions
1. Place the cut beef into a bowl and liberally season with salt and pepper. Toss to distribute evenly and set aside.
2. Heat the oil in a dutch oven over medium high until it begins to smoke. Add the beef and cook for 2 minutes then add in the mushrooms and onion and cook for about 8 to 10 minutes or until liquid has evaporated.
3. Add the celery, carrots and garlic to the beef mixture and cook until fragrant, about 1 minute.
4. Stir in the broths and bay leaf and bring to a boil. Reduce to low, cover and simmer for about 30 minutes.
5. Take the soup off the heat. Stir the gelatin into the cold water and pour into the soup. Stir the soup until the gelatin is dissolved.
6. Stir in the parsley and add salt and pepper to taste.
2. Heat the oil in a dutch oven over medium high until it begins to smoke. Add the beef and cook for 2 minutes then add in the mushrooms and onion and cook for about 8 to 10 minutes or until liquid has evaporated.
3. Add the celery, carrots and garlic to the beef mixture and cook until fragrant, about 1 minute.
4. Stir in the broths and bay leaf and bring to a boil. Reduce to low, cover and simmer for about 30 minutes.
5. Take the soup off the heat. Stir the gelatin into the cold water and pour into the soup. Stir the soup until the gelatin is dissolved.
6. Stir in the parsley and add salt and pepper to taste.
