Beef Potato Mushroom And Kale Soup Food

BEEF AND MUSHROOMS WITH SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

MUSHROOM AND BEEF SOUP

Steps:

• Cut beef into 3/4-inch cubes. In a 4- to 5-quart Dutch oven brown beef in hot oil over medium-high heat. Remove beef; set aside. Add mushrooms, shallot and garlic to pan. Cook for 4 to 5 minutes or until mushrooms are tender and light brown, stirring occasionally. Return beef to pan. Add broth, tomatoes, carrot, celery, bay leaf, thyme, salt and pepper, stirring to loosen any browned bits from bottom of pan. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until carrot is tender.
• Stir in kale. Simmer for 5 to 10 minutes or until kale is tender. Discard bay leaf before ladeling into bowls.

VEGAN MUSHROOM AND KALE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add potatoes, carrots, celery, and onion. Cook and stir until fragrant, 3 to 5 minutes. Add broth, 1 package of mushrooms, salt, herbes de Provence, pepper, and bay leaf. Cook until vegetables are soft, 15 to 20 minutes.
• Place kale in a separate saucepan over low heat and add water to cover. Cook until tender, 5 to 8 minutes. Drain excess liquid.
• Coarsely chop the second package of mushrooms.
• Fill blender halfway with the vegetables and broth. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining vegetables and broth. Pour all of the pureed soup back into the saucepan. Add the kale and chopped mushrooms. Let simmer until mushrooms are just tender, 5 to 10 minutes more.

BUCKWHEAT SOUP WITH PORCINI, BEEF AND KALE

Steps:

• Place the mushrooms and a couple of cups of beef stock in a small pot. Simmer to reconstitute the mushrooms.
• Boil 1 3/4 cups water in a saucepot, season with a little salt, add the kasha and stir. Cover and reduce heat to simmer. Cook until tender, 18 to 20 minutes. Drizzle with a little EVOO and cool. Store separately from the soup base until the soup is served, to avoid mushy buckwheat.
• In a soup pot or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, and add the guanciale. Brown the guanciale and then remove. Pat the beef dry and sprinkle with salt and pepper. Brown over medium-high heat in the guanciale drippings and remove. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes. Add the kale and wilt, and season with a few grates nutmeg. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup. Cook partially covered until the beef is tender, about 1 hour. Cool and store.
• To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls.

BEEF BARLEY SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat and add the olive oil.
• Pat the cubes of beef dry and season them with salt and pepper.
• Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
• Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
• Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
• Add the beef stock, cooked barley, and add the beef back into the pot.
• If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
• Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
• Add the kale, stir well and cook for 5 more minutes, covered.
• Serve with crusty bread.

BEEF, POTATO, MUSHROOM AND KALE SOUP

Steps:

• Beef and Broth -- First, remove the beef to the counter to take the "chill" off, and season well with salt and pepper. Then, in a large pot, add the olive oil and bring to medium high heat. Simmer the beef until golden brown on each side. Remember to do a little at a time so you don't over crowd the pan. If you put in too many pieces in at a time, they will just steam vs brown. After the meat is done, just remove to a plate on the side. Time to deglaze the pot. Add in the wine and deglaze scraping up all the bits on the bottom of the pot. Then add in the small onion cut in half, the carrot, celery and the beef. Then add in the water and broth and turn to low heat and simmer, covered. It should take around 1 hours You want the meat tender but not falling completely apart. This time depends on how small you cut your pieces and the cut of meat you purchased. Just take a look after 1 hr, it can take up to 1 1/2 hrs to be tender.
• Soup Base -- When you beef is just about done, it is time to make the Base Flavors. In a large saute pan, add the olive oil and bring to medium high heat. Add in the onion and garlic and saute for about 3 minutes until lightly golden but not too brown but tender. Add in the mushrooms (remember, I don't like mine too fine chopped, this is a rustic soup) and continue to saute until the mushrooms begin to get tender and golden brown, about 3-5 minutes. Then add in the potatoes (drained) and stir well to combine. Season with salt and pepper to taste.
• Beef -- Now it is time to remove the carrots, celery and onion from the beef. Remember they are large pieces so they will be easy to take out. And don't forget the bay leaf. This was all used just to flavor the beef and the broth.
• After your removed the vegetables, add your fresh sauteed vegetables to the meat mixture and stir well. Bring to a medium boil and add in the chopped kale. Turn to medium low and the kale will only take about 10 minutes to cook and become tender.
• Finish -- Check for any additional seasoning, salt or pepper and add in the thyme and stir well.
• Garnish -- I love to serve a toasted baguette with melted swiss cheese - absolutely perfect for dipping. A hearty perfect cozy night soup. ENJOY!

BARLEY BEEF AND KALE SOUP

Steps:

• Heat oil in heavy saucepan over medium heat.
• Add onion, stewing beef and mushrooms.
• Cook until meat is well browned.
• Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
• Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
• Add kale.
• Cover and cook 5-10 minutes more or until kale is cooked.

STEAK AND KALE SOUP

Steps:

• Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!