This soup was a quick meal that could be thrown together when I got home from my afternoon class yesterday and left alone until I was ready to eat in the evening.
Here's what you'll need for this easy-peasy soup:
~ Stew beef
~ One package mirepoix (or make your own quite easily by dicing up some onion, carrot and celery - but as I said, I was in a hurry!)
~ Handful cleaned and cut mushrooms
~ 5-7 beef bouillon, depending on your taste
~ Fresh herb(s) of choice (I chose thyme and oregano, since that's what I've got right now!)
~ A couple handfuls wild rice
~ Splash red wine
Fill a medium pot about half full of water and start it boiling. Toss in the bouillon, mushrooms, package of mirepoix and stew beef. Toss in some fresh herbs (don't bother pulling the thyme or oregano from the stem - I threw in three stems of thyme and two solid stems of oregano. As it cooked, the leaves fell from the stems) and add a splash of red wine. Stir it all around a bit. Start it boiling and work on other things as you every so often check on the soup. Turn down the heat after a little bit.
Simmer gently for a little over an hour, stirring occasionally. Toward the end, toss in a few handfuls of wild and long grain rice (I opened a box of Uncle Ben's and only used a small portion of it, keeping the rest of the rice and the full seasoning packed in a ziplock bag for later use). Simmer the soup with the lid on for about 10 minutes, then let it sit with the lid on and heat off.
Whenever you're ready for dinner, turn the heat back on and bring the soup to a simmer again. I paired this meal with the same crusty bread I had with last night's ratatouille. I also enjoyed another glass of French Maid cabernet sauvignon! All in all, a hearty winter meal!
Yours in the love of good food and wine,
AL
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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.
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