Beefy Mushroom soup- (so very good) 3 tablespoons olive oil 1/2 yellow onion 1 large garlic clove, minced 1 pound Button mushrooms, cleaned and sliced 1 large portabella, cleaned and sliced 4 springs thyme, leaves only 1 teaspoon paprika or other spicy paprika 4 cups beef stock 1 cup half and half 1/2 cup of heavy cream 2 tablespoons potato starch or flour 1 tablespoon butter handful minced parsley kosher salt to taste 1lb beef cubes (use a cheap piece of beef, cube small) I do it while it is frozen.. In a large dutch oven or sauce pan, heat the olive oil, over medium heat. Add the onions,..add the small beef cubes, lower heat to a low medium, and cook until onions soft; about 10 minutes. Add the garlic, thyme, and cook for 5 minutes. Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the beef stock, lower the heat to a low simmer; cook for 20 minutes. Remove from heat, and let cool for 10 minutes. Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and half and the starch or flour. Give it a couple whirls until the mushrooms are broken up, and the mixture is fairly lump free. Put the mixture back into the stock pot, with the remaining stock and mushrooms. Gently reheat, over low heat. Stir in the butter. Season with salt and pepper. Serve. Eat.
Posted on: Tue, 16 Dec 2014 21:30:04 +0000
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