1966. Mushroom Beef Soup

Mushroom anything is usually beefy without the beef. This time I wanted an extra-carnivorous soup that settles deep in your core and nourishes form the inside out. Beef strips are cut into small cubes and sauteed then set aside. Mushroom is then cooked in the drippings of the meat for maximum flavor. I did not want to add thickeners to the soup so it is a light liquid.

Ingredients:

500g beef strips

600g mushroom

2 cloves garlic

olive oil

salt, pepper

1/2 cup cream

Method:

Cut the beef into small cubes. Saute in a pot with the olive oil and season with salt and pepper. Remove the meat and set aside.

In a food processor, pulse the mushroom until finely chopped. Saute in the beef drippings, adding more olive oil if needed. Add the grated garlic, and saute until fragrant. season with salt and pepper. return the beef and add 3 cups of water. Bring to a boil and simmer 15 minutes. Add the cream and stir to warm through. Taste to adjust seasoning and serve.

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