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Steak and Mushroom Soup

Source of Recipe


From "Lee Bailey's Soup Meals" by Lee Bailey






List of Ingredients



• 1-1/4 lbs. thick shell steak, trimmed and cut into 1-inch cubes
  
• 3 Tbsp olive oil
  
• 3 Tbsp unsalted butter
  
• 3 medium onions, half coarsely chopped, other half thinly sliced
  
• 2 small carrots, scraped and finely chopped
  
• 2 small ribs celery, finely chopped
  
• 1 lb. fresh button mushrooms, thickly sliced
  
• Flour for dusting
  
• 5 to 6 cups beef stock
  
• 1-1/2 tsp salt
  
• Generous 1/4 tsp freshly ground black pepper
  
• 1 large bay leaf
  
• 1-1/4 lbs. escarole, washed and torn into bite-size pieces, with stems broken
  
• .
  
• -- Marinade --
  
• 2/3 cup safflower oil
  
• 2 Tbsp lemon juice
  
• 1 Tbsp dark brown sugar
  
• 2 Tbsp dark soy sauce
  
• 1 tsp Dijon mustard
  
• 1 large clove garlic, finely minced
  






Instructions



1. Whisk marinade ingredients together in a medium bowl and add cubed steak, being sure all is submerged. Set aside for 1 hour.
   
   
2. Meanwhile, heat half of the olive oil and butter in a large stockpot. Add the chopped onion, carrot and celery. Cook over medium-high heat, until nicely golden but not burned, about 5 minutes. Add mushrooms and continue cooking until they are just wilted, several more minutes. Remove and set aside. Wipe out any lingering bits of vegetables and add the remaining oil and butter.
   
   
3. Pat the steak cubes dry and flour them, shaking off excess. Brown in oil and butter over medium heat, being careful not to allow the flour to burn. Remove and set aside.
   
   
4. Return cooked vegetables and mushrooms to the pot, along with the sliced onions. Add 5 cups beef stock. Bring to a simmer and add salt, pepper and bay leaf. Simmer for 15 minutes, skimming if necessary.
   
   
5. Add steak and simmer for another 10 minutes before adding escarole. You may add more stock here if you think the soup is too thick. Simmer just long enough for escarole to become tender. Do not overcook. Correct seasoning, if necessary.
   
   Serves 6 to 8
   
   ..........
   
   Serve with:
   
   BUTTERMILK DROP BISCUITS
   
   • 2 cups all-purpose flour
   • 1 tsp salt
   • 2 tsp baking powder
   • 1/2 tsp baking soda
   • 6 Tbsp (3/4 stick) chilled unsalted butter
   • 1-1/2 cups buttermilk
   
   Preheat oven to 450° F. Sift flour, salt, baking powder and soda together into a large bowl. Cut butter into chunks, and then cut into flour with a pastry blender or 2 knives until butter is the size of large peas. Add buttermilk all at once, and stir just enough to mix.
   
   Drop by tablespoons onto an ungreased cookie sheet, leaving a few inches between. Bake until golden brown, about 12 to 15 minutes.
   
   Makes 18 biscuits.