A savory blend of two soups both easy to make and cooking on my stovetop right now.
Will make approx 6 reasonable servings, maybe more
Ingredients
1/4 - 1/2 cup Butter or oil
2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms
3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -
1 Box Pacific Organic Beef Broth
McCormicks California Style Lemon pepper
2 carrots thinly sliced
1 stock celerly thinly sliced
Paprika - 1/4 - 1/2 cup
1/4 Dry Red Wine
Squirt of yellow mustard or 1 teaspoon dry mustard
1/2 Teaspoon Rubbed Sage
teaspoon dill seed or handful of dresh dill sprigs - cut up
French Bread
Sour Cream
Swiss Cheese
1 head of garlic broken up into cloves and either pressed or skinned and tossed in
How to do it
In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in
Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.
Pour in container on Beef Broth
Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time
3 tablespoons Lemon pepper
Add all the rest of the spice to measurements or taste
I don't cook with salt so you are on your own in that catagory
Toss in mushrooms
Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.
Once cooked ladle into crock bowls
Turn oven on to broil
Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted
Top with 1 -2 Scoops Sour Cream
Chow Baby Chow
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