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JAMES KENT'S STRONG SOUP ( BEEF AND VEGETABLE SOUP) Recipe

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This recipe for JAMES KENT'S STRONG SOUP ( BEEF AND VEGETABLE SOUP) is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 POUND STEAK ( I USE FLAT IRON STEAK)
2 TBS SOY SAUCE
1TBS VEGETABLE OIL
2 SQUARE CONTAINERS OF BUTTON MUSHROOMS ( AROUND 1 POUND) CHOPPED
1 LARGE ONION CHOPPED
2 TBS TOMATO PASTE
2 MEDIUM GARLIC CLOVES MINCED OR PRESSED THROUGH A GARLIC PRESS
1/2 CUP RED WINE
4 OR 5 CUPS BEEF BROTH
2 CUPS CHICKEN BROTH
4 CARROTS PEELED AND CHOPPED ( OR AROUND 20 BABY CARROTS)
2 MEDIUM CELERT RIBS COARSELY CHOPPED
1 BAY LEAF
1 PACKAGE UNFLAVERED GELATIN POWDER
1/2 CUP COLD WATER
SALT
PEPPER
OPTIONAL: 2 0R 3 POTATOES CUBED, 1 CUP OF FROZEN CORN OR PEAS
Directions:
Directions:
COMBINE BEEF AND SOY SAUCE IN A MEDIUM BOWL AND SET ASIDE
HEAT OIL IN A DUTCH OVEN. ADD ONION AND MUSHROOMS, STIRRING FREQUENTLY UNTIL ONION PIECES ARE BROWN. AROUND 8 MINUTES. TRANSFER TO A BOWL. ADD BEEF AND STIR OCCASIONALLY UNTIL LIQUID EVAPORATED AND MEAT STARTS TO BROWN. ADD TOMATO PASTE AND GARLIC. COOK AND STIR FOR 30 SECONDS. ADD WINE, SCRAPING THE BOTTOM OF THE PAN WITH A WOODEN SPOON TO LOOSED AND BROWNED BITS. COOK TILL SYRUPY.

ADD BEEF BROTH AND CHICKEN BROTH, CELERY, CARROTS, BAY LEAF, AND BROWNED MUSHROOM MIXTURE. BRING TO A BOIL, REDUCE TO LOW, COVER AND SIMMER 30 MINUTES. ADD POTATO IF DESIRED THE LAST 15 MINUTES OF COOKING. PEAS OR CORN CAN BE ADDED THE LAST 5 MINUTES.

SPRINKLE GELATIN OVER WATER AND LET IT STAND. wHEN SOUP IS FINISHED ADD GELATIN MIXTURE AND ADJUST SEASONINGS WITH SALT AND PEPPER.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 HOURS

 

 

 

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