Beef and Mushroom Soup With Orzo |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs boneless beef chuck |
1 onion, unpeeled, halved |
1 bay leaf |
8 cups water |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 garlic clove, crushed |
1 lb mushroom, trimmed and coarsely chopped |
salt |
fresh ground pepper |
1/4 cup chopped parsley |
1 (10 ounce) package frozen mixed vegetables, thawed |
1/4 cup orzo pasta |
Directions:
1. Heat 1 tbsp oil in a large heavy saucepan.
2. Brown the beef; add the onion and brown lightly on the cut side.
3. Add the bay leaf and water.
4. Heat over medium heat until almost boiling.
5. For a clearer broth, do not let boil.
6. Cook, uncovered, at a gentle simmer for 2 hours.
7. Strain broth through a sieve lined with dampened paper towels.
8. Chill overnight and finish soup next day or continue with recipe.
9. Pull meat into strings; set aside.
10. Heat the remaining oil in saucepan.
11. Add chopped onion, celery and carrot.
12. Sauté until golden, about 10 minutes.
13. Stir in garlic, sauté 1 minute more.
14. Add the mushrooms, sauté until golden, about 10 minutes.
15. Season with salt and pepper.
16. Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
17. Heat to boiling.
18. Simmer, uncovered, until orzo is tender, about 15 minutes.
19. Season to taste with salt and pepper.
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