Title: Beef-Vegetable Soup
Categories: Soup
Yield: 4 Servings
| 1 | c | Dried porcini mushrooms |
| 41 1/4 | oz | Beef broth; reduced sodium |
| 1 | tb | Olive oil |
| 1 | lb | Beef top round steak, cut into 1 1/2 x1/4 x1/4 strips |
| 2 | | Garlic cloves, pressed |
| 1 | c | Frozen small whole onions |
| 16 | oz | Diced tomatoes |
| 10 | oz | Frozen green peas |
Combine the dried mushrooms and 1 can beef broth in a small bowl. Let
stand 30 minutes for mushrooms to soften. Heat oil in 4-quart saucepan or
5-quart Dutch oven over medium-high heat. Add beef; stir-fry 1-2 minutes
or until beef loses its red color. Using a slotted spoon, remove beef to a
bowl; keep warm. Add garlic to pot; cook, stirring constantly, 1 minute.
Drain mushrooms, reserving broth. Chop mushrooms and reserve. Add reserved
broth to saucepan along with remaining 2 cans broth. Bring to boiling. Add
onions. Return to boiling; cook 3 minutes. Add tomatoes, green peas,
reserved beef and mushrooms. Return to boiling. REduce heat to low; simmer
5 minutes. Serve.