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Hearty Beef and Wild Mushroom Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch pieces
  • 8 ounces mixed wild mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef stew meat and brown on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the sliced wild mushrooms, diced onion, sliced carrots, and minced garlic to the slow cooker.
  • Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme, bay leaves, salt, and black pepper.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the beef is very tender.
  • Remove the bay leaves. Ladle the soup into bowls and sprinkle with chopped fresh parsley before serving.

Notes

If the broth seems thin at the end, mash a few pieces of carrot against the side of the pot and stir them back in to add body. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand, as the soup already carries plenty of flavor from the mushrooms and Worcestershire.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet