Beef Soup with Wild Mushrooms and Thyme

Soups | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Soup with Wild Mushrooms and Thyme

Ingredients

Butter - 4 tablespoons
Onion - 1 head
Garlic - 2 cloves
Fresh Mushrooms - 8.8 oz
Chopped Sage Leaves - 1 tablespoon
Red Grape Juice - ¼ cup
Campbell's Beef Broth - 4 cups
Wheat Flour - 2 tablespoons
Chopped Sage Leaves - 1 tablespoon
Veal Tenderloin - 14.1 oz
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Heat the olive oil in a skillet over medium heat. Season the meat with salt and pepper and sauté until cooked on both sides. Cool and cut into small pieces.

Step 2

Melt 2 tablespoons of butter in a pot. Add the finely chopped onion and sauté until soft for 5-7 minutes. Then add the minced garlic and sauté for another minute. Add the sliced mushrooms and thyme and cook until soft for 15-17 minutes.

Step 3

Pour in the wine and let it evaporate. Add the broth and meat and cook for another 15 minutes.

Step 4

Meanwhile, in a clean skillet, melt the remaining butter. Add the flour and lightly sauté until golden brown. Add a ladle of soup, stir, and pour the mixture into the pot with the soup. Stir and remove from heat. Sprinkle with parsley and serve.