Beef And Mushroom Soup With Orzo Recipe

Ingredients for Beef And Mushroom Soup With Orzo

• Olive Oil
• Boneless Beef Chuck
• 1 large onion
• 2 bay leaves
• 8 cups water
• 1 cup chopped celery
• 1 cup chopped carrots
• Garlic Clove
• Mushroom
• 1 teaspoon salt, plus more to taste
• Fresh Ground Pepper
• ¼ cup chopped fresh parsley
• Frozen Mixed Vegetables
• Orzo Pasta

How to Make Beef And Mushroom Soup With Orzo

1. Heat 1 tablespoon olive oil in a large, heavy-bottomed stockpot over medium-high heat.
2. Add 1.5 lbs beef stew meat, browning on all sides. Remove beef and set aside.
3. Add 1 large onion, roughly chopped, to the pot and brown lightly on all sides.
4. Add 2 bay leaves and 8 cups of water to the pot.
5. Bring to a gentle simmer (almost boiling, but not quite).
6. Cook uncovered at a gentle simmer for 2 hours, skimming off any foam that rises to the surface.
7. Strain the broth through a fine-mesh sieve lined with cheesecloth or several layers of dampened paper towels. Discard solids.
8. Refrigerate the broth overnight. Once chilled, remove any solidified fat from the surface.
9. The next day, shred the cooked beef into thin strips. Set aside.
10. Heat 1 tablespoon olive oil in the same stockpot over medium heat.
11. Add 1 cup chopped onion, 1 cup chopped celery, and 1 cup chopped carrots. Sauté until softened and lightly golden, about 8-10 minutes.
12. Add 2 cloves minced garlic and sauté for 1 minute more.
13. Add 8 oz cremini mushrooms, sliced, and sauté until golden brown, about 8-10 minutes.
14. Season with 1 teaspoon salt and ½ teaspoon black pepper.
15. Add the shredded beef and the chilled, clarified beef broth to the pot.
16. Stir in ¼ cup chopped fresh parsley, 1 cup frozen mixed vegetables (peas, carrots, corn), and 1 cup orzo pasta.
17. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and the soup has thickened slightly.
18. Season to taste with additional salt and pepper before serving.