Beef and Mushroom Soup
Stock is already quite salty so be careful to not over salt the soup. Method Slice the beef chuck into bite size cubes roughly 2cm x 2cm.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.karanbeef.com.
Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 500 g beef chuck roast or cubes
- Olive oil
- 2 Tbsp. butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, sliced
- 250 g white button mushrooms, sliced
- 2 cups beef stock
- 1 cup vegetable stock
- 2 sprigs fresh thyme
- 250 ml fresh cream
- 1 Tbsp. all-purpose flour
- Salt
- freshly ground black pepper
- Fresh bread, for serving
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