1 pound lean ground beef
1 cup dry white wine
1/2 cup beef bouillon
1 cup dry ramen noodles
1/2 cup water
1/2 cup chicken broth
3 cups chicken broth
1 teaspoon salt
2 bay leaves
1/2 teaspoon Brussels sprouts, chopped
2 teaspoons finely chopped fresh basil
1 teaspoon dried mushrooms
salt and pepper to taste
1/2 cup chopped celery
2 carrots, grated
6 sprigs fresh mint leaves
1/2 cup chopped celery
salt and pepper to taste
In a large pot over high heat, combine the beef, wine, chicken broth, salt and bay leaves. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes. Add the Brussels sprouts, celery, carrots and mint; simmer, stirring occasionally for 5 minutes.
Meanwhile, in a separate bowl, combine the carrots, celery, peas, chutney, salt and pepper to taste; simmer, covered, for an additional 5 minutes.