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BEEF AND MUSHROOM SOUP RECIPE
This recipe
will teach you how to make Beef and Mushroom Soup. It is a
quick and easy recipe to make.
This is one of the most delicious soups I have tasted with
the great combination of steak, carrots, leeks, mushrooms,
garlic, beef stock, sherry, potatoes, sour cream and fresh
chives which all go into making a wonderful nourishing meal.
I really love to make this soup on a week end in winter when
the family all come home as it is such a good meal on its
own as it has everything in it to make a great chunky soup.
I always heat up a few dinner rolls to go with it and all
our family sit around the fire place and have a good old family
talk and eat our Beef and Mushroom Soup.
Beef
and Mushroom Soup Ingredients
60g butter
3 Tbs flour
sour cream
2 Tbs sherry
2 leeks sliced
4 carrots sliced
4 potatoes diced
2 litres beef stock
2 Tbs vegetable oil
2 cloves garlic crushed
2 Tbs fresh snipped chives
350g button mushrooms sliced
750g lean topside steak cut
into 1cm cubes
Beef and
Mushroom Soup Method
In a heavy based saucepan add
the oil then heat and add the meat in batches and cook over
medium heat until browned on all sides then remove the meat
from the pan and set aside. Add the butter to the pan and
cook the carrots and leeks over low heat until leeks are soft
around 5 minutes then add mushrooms and garlic and cook for
5 minutes longer. Add the flour and stir and cook for 1 minute
longer. Remove the pan from the heat and blend in the stock
and sherry. Return the pan to the heat and bring to the boil
then reduce the heat and return the meat to the pan with the
potatoes and simmer for 30 minutes or until meat is tender.
Put the soup into bowls and top the Beef and Mushroom Soup
with a spoonful of sour cream and sprinkle with chives.
Enjoy
your freshly made Beef and Mushroom Soup!
CHICKEN
AND AVOCADO SOUP RECIPE
This
recipe will teach you how to make Chicken and Avocado Soup.
It is a quick and easy recipe to make.
This is the easiest and nutricious soup I have made and my
whole family really enjoy it as they all like chicken and
avocado. You do not actually cook the avocado in this soup
you put it on top after you put it into the serving bowls
which also makes it look good with the sour cream. This soup
is good just made out of your left over chicken as when my
husband and I have a chicken roast we always have enough over
to go into the Chicken and Avocado Soup.
Chicken and Avocado Soup Ingredients
15g butter
4 Tbs sour cream
1 litre chicken stock
1 large potato diced
1 onion finely chopped
freshly ground black pepper
1 avocado stoned, peeled and diced
315g canned sweet corn kernels drained
1 cooked chicken flesh removed and chopped
Chicken
and Avocado Soup Method
In a large saucepan add the
butter and melt then add the onion and cook it stirring frequently
until onion is soft. Add the potato and stock and stir then
cover and bring to the boil then reduce heat and simmer for
15 minutes or until potato is tender. Add sweet corn, chicken
and black pepper to taste and cook for 6 minutes longer or
until the soup is heated through. To serve the Chicken and
Avocado Soup spoon it into bowls and top with sour cream and
avocado.
Enjoy your freshly
made Chicken and Avocado Soup!
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