Beef, Mushroom and Lettuce Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A very easy, quick to prepare and flavorful soup with fresh summer vegetables. The technique can be used with all sorts of summer vegetables - first sweat aromatics and tomatoes in a small amount of olive oil, then add broth and other ingredients to simmer. Ingredients:
3/4 lb steak, for stir-fry |
1 lb whole white mushroom |
6 green onions |
3 large tomatoes |
6 cups lettuce |
32 ounces beef broth |
kosher salt |
black pepper |
1 tablespoon olive oil |
Directions:
1. Heat the oil in a large non-reactive stockpot.
2. Chop the green onions, add to oil and saute.
3. Slice the tomatoes, add to the oil and onions. Sweat for 5 minutes.
4. Add the broth and use a chopping wand to coursely chop the tomatoes.
5. Add the beef and mushrooms, bring to a simmer and simmer for 1 hour.
6. Salt and pepper to taste.
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