Beef and Mushroom Soup III Recipe

Ingredients

1 1/2 cups beef broth

3 tablespoons fresh minced onion

1 cup sliced fresh mushrooms

1 cup sliced mushrooms

1 cup sliced tomato

1 cup white wine

6 carrots, cut into 1 inch strips

6 potatoes, chopped

2 cups water

1 tablespoon butter

1 tablespoon prepared horseradish

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon dried marjoram

1 teaspoon dried basil

2 teaspoons dried oregano

1 (4.5 ounce) can sliced mushrooms, drained

1 (8 ounce) can mushroom soup

1 (4.5 ounce) can tomato paste

2 tablespoons chopped fresh parsley

Directions

In a large saucepan or stockpot, combine broth, onion, mushrooms, tomato, wine, carrots, potatoes, water and butter. Bring to a boil, reduce heat to low and simmer 15 minutes. Stir in horseradish, salt, pepper, garlic powder, marjoram, basil, oregano and mushrooms. Simmer 5 minutes.

Stir broth mixture into beef mixture, and simmer 15 minutes. Spoon mushroom mixture into soup dish. Fold spinach over all, and pour over meat mixture. Top with mushroom soup.

Comments

Biccy16 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used Alice Waters' recipe but it did not comply with Kentucky smoking laws. It was our second batch of recipes and she left a marking. Excellent recipe. Fast and easy. A couple of tweaks: I first used white cake flour and later switched to Burnt Sienna sugar cookie flour. We both liked thembut owners would probably find that the sugar cookie batter is a tad bit thick.

MMajakLaa writes:

⭐ ⭐ ⭐ ⭐

Good punch though. I may try using brown sugar next time.