Beef and Mushroom Soup
Servings: 4
Total Time: 45 minutes
Ingredients
1 pound sirloin steak cut into bite-size pieces
1 TBSP olive oil
salt & pepper
1 pound cremini (baby bella) mushrooms, sliced
1 yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
1 TBSP soy sauce
2 garlic cloves, minced
4 cups water
1 bay leaf
Directions
1. Place the beef into a bowl and season generously with salt & pepper. Drizzle the olive oil over the beef and stir coat the beef evenly with the oil.
2. Heat a dutch oven over medium-high heat. Add the beef to the dutch oven and cook until browned, about 2 minutes.
3. Add the mushrooms, onion, carrots, and celery, and soy sauce to the dutch oven and cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
4. Stir in the garlic and cook until fragrant, just a few seconds. Stir in the water and bay leaf and bring to a slight boil.
5. Reduce heat to low and simmer for 20 minutes. Season with additional salt & pepper if necessary.
2. Heat a dutch oven over medium-high heat. Add the beef to the dutch oven and cook until browned, about 2 minutes.
3. Add the mushrooms, onion, carrots, and celery, and soy sauce to the dutch oven and cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
4. Stir in the garlic and cook until fragrant, just a few seconds. Stir in the water and bay leaf and bring to a slight boil.
5. Reduce heat to low and simmer for 20 minutes. Season with additional salt & pepper if necessary.
