Beef And Mushroom Soup With Orzo

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 lbs boneless beef chuck
• 1 onion, unpeeled, halved
• 1 bay leaf
• 8 cups water
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 garlic clove, crushed
• 1 lb mushroom, trimmed and coarsely chopped
• salt
• fresh ground pepper
• 1/4 cup chopped parsley
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1/4 cup orzo pasta

Recipe

• 1 heat 1 tbsp oil in a large heavy saucepan.
• 2 brown the beef; add the onion and brown lightly on the cut side.
• 3 add the bay leaf and water.
• 4 heat over medium heat until almost boiling.
• 5 for a clearer broth, do not let boil.
• 6 cook, uncovered, at a gentle simmer for 2 hours.
• 7 strain broth through a sieve lined with dampened paper towels.
• 8 chill overnight and finish soup next day or continue with recipe.
• 9 pull meat into strings; set aside.
• 10 heat the remaining oil in saucepan.
• 11 add chopped onion, celery and carrot.
• 12 sauté until golden, about 10 minutes.
• 13 stir in garlic, sauté 1 minute more.
• 14 add the mushrooms, sauté until golden, about 10 minutes.
• 15 season with salt and pepper.
• 16 add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
• 17 heat to boiling.
• 18 simmer, uncovered, until orzo is tender, about 15 minutes.
• 19 season to taste with salt and pepper.