Beef And Mushroom Soup With Orzo - cooking recipe

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
Preparation
    Heat 1 tbsp oil in a large heavy saucepan.
    Brown the beef; add the onion and brown lightly on the cut side.
    Add the bay leaf and water.
    Heat over medium heat until almost boiling.
    For a clearer broth, do not let boil.
    Cook, uncovered, at a gentle simmer for 2 hours.
    Strain broth through a sieve lined with dampened paper towels.
    Chill overnight and finish soup next day or continue with recipe.
    Pull meat into strings; set aside.
    Heat the remaining oil in saucepan.
    Add chopped onion, celery and carrot.
    Saute until golden, about 10 minutes.
    Stir in garlic, saute 1 minute more.
    Add the mushrooms, saute until golden, about 10 minutes.
    Season with salt and pepper.
    Add the shredded meat and broth to the sauteed vegetables; stir in parsley, frozen vegetables and orzo.
    Heat to boiling.
    Simmer, uncovered, until orzo is tender, about 15 minutes.
    Season to taste with salt and pepper.

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