Shelly's Recipe

BEEFY MUSHROOM SOUP

Category: Soups

2 tbsp butter
1 Vidalia onion, diced
2 tsp dried thyme
2 tbsp minced garlic
2 lb chuck roast, cut into small cubes
2 lb white mushrooms, cleaned and sliced
1 lb shiitake mushrooms, cleaned, stems removed and sliced
16 cups beef stock or beef broth
Salt and pepper, to taste
6 tbsp cornstarch
2 cups tawny port wine
Chopped parsley, garnish

In a stockpot, add butter and saute onion, thyme and garlic until caramelized. Add meat and saute until tender, stirring regularly to preventing sticking. Add mushrooms and cook until they start to shrink in size. Add stock and salt and pepper. Simmer 45 minutes, stirring frequently.

While soup is simmering, add cornstarch to wine and mix until smooth. When soup is done simmering, slowly add cornstarch mixture to soup, stirring constantly. Let soup come to a boil. As it starts to thicken, ladle soup into soup crocks and top with chopped parsley. Serve with French bread. Serves 10-12