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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 2 |
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Ingredients:
1 onion, finely chopped |
2 stalk(s) celery, finely chopped |
1 carrot, grated or finely chopped |
8 ounce(s) mushrooms, chopped (optional) or 1/4 ounce well-rinsed dried mushrooms (such as porcini) |
1 pound(s) lean ground beef, chicken or pork, or a combination |
9 cup(s) water |
1 cup(s) white wine |
2 bay leaves |
1 pinch(s) thyme |
1/2 teaspoon(s) ground black pepper |
1 tablespoon(s) worcestershire sauce |
salt |
Directions:
1. Place meat and vegetables in a soup pot over high heat. Cook, stirring, for 5 minutes.
2. Add remaining ingredients, including 1 teaspoon salt, and bring to a boil.
3. Reduce heat and simmer 1 hour. Taste and add more salt, pepper and Worcestershire sauce if desired. Serve the soup as is or to make a broth strain through a sieve. If making ahead, refrigerate overnight, then scrape off any fat that solidifies on the surface.
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