Soup Season...

... here in the northern 1/2 o' the globe ;-)

Winter Warmer Beef Soup

Foodstuffs: 2# well-trimmed chuck steak - cubed, 1/2# ea Portobella and tan mushrooms - sliced thin, 2 T dried Porcini mushrooms- powdered, 1 lg sweet onion - diced, 2 parsnips - trimmed and julienne cut, 4 carrots - trimmed and shredded, 6 qt beef stock, 2 c dry red wine, 1 t ea fresh cracked black pepper and nutmeg, 12 oz package dried egg noodles - extra-wide, olive oil as needed

Method: warm 1 c beef stock and rehydrate the Porcini powder, marinate the other mushrooms in this while preparing the other ingredients.  In a heavy stock pot over med-high warm 4 T oil.  Stirring; brown the beef a little; the onions, sweat until lightly golden; parsnips and carrots, sweat until a little limp; the mushrooms and stock.  Bring to a boil and then simmer on medium for an hour.  Add-in the pepper and nutmeg, simmer on low another hour.  Turn back to high, add-in the noodles and cook until these are done.

I like to make extra for lunches and to freeze for later...

[Piparskeggr]

You'll notice as I post recipes that one of the methods I use to try and make the food more interesting is different "cuts" in preparing the meat, veggies and such before cooking.

I'm not much for fancy presentation, but part of the appeal of food should be a pleasing, interesting appearance.

[margypops]

You are right Pip it should be but I am so lazy at times, and it takes more effort ,and I have actually noticed your remarks and part of the recipes you have told us have interesting ways for presentation.,we should'nt lose interest in eating ...