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Veal & Mushroom Soup

by Michele Pesula Kuegler | March 1st, 2010 | Recipes, Soups & Stews
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In the past week, I don’t believe I’ve seen the sun for more than a few minutes a day.  Looking at the extended forecast has become monotonous, with day after day showing predictions of snow and rain.  Granted, our accumulation has been little to none, but the weather has been dreary.  After days of gloomy skies, I decided to warm our home and ourselves with bowls of steaming hot soup.

Reviewing our store of meat in the freezer, I had limited options.  We had ground lamb, veal medallions, and chicken wings.  Chicken wings seemed like a bad choice, and ground meat wasn’t what I was envisioning.  While I could have bought some other meat at the store, I thought I would see what I could make with the veal.

Our kids were on vacation from school and made plans with friends, so dinner would be just for my husband me.  That gave me a broader scope of choices for other ingredients.  Although I encourage our kids to try a variety of foods, it is nice to be able to choose any veggie that we want and not hear, “How many bites do I have to take?”  A hearty amount of mushrooms seemed like the perfect compliment for veal and the perfect addition for a child-free dinner.

After hours of simmering on the stove, our house felt warmer and smelled delicious.  It was the perfect way to counteract the weather outside.

Veal & Mushroom Soup


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Ingredients
  1. 1 Tb. olive oil
  2. 1 yellow onion, diced
  3. 2 carrots, peeled & diced
  4. 2 celery stalks, diced
  5. 3 garlic cloves, minced
  6. 1-1/4 lb. veal medallions, cut into bite-sized pieces
  7. 4 cups chicken broth
  8. 1 bay leaf
  9. 1-1/2 tsp. basil
  10. 1/2 tsp. oregano
  11. 1/2 cup port
  12. 1/2 pound crimini mushrooms, chopped
Instructions
  1. In a large stockpot, heat oil over medium heat.
  2. Add onion, carrots, and celery, and sauté for 5 minutes. Add garlic and veal, and sauté until veal is browned.
  3. Add broth, bay leaf, basil, oregano, and port.
  4. Bring to a boil, then reduce heat to low, and allow to simmer. (The soup should simmer for at least one hour but can cook for longer.)
  5. A half-hour before serving, add mushrooms.
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