I loved this recipe. It is easy to prepare, uses easily accessible ingredients & isn't 'finicky.' I did make a couple of *very minor* changes (i.e., added 1 additional stalk of celery & 1 additional carrot, for a total of 4 each, & only used one onion, as that was all I had on hand). Other than that I made it exactly as written. NOTE: save yourself some $$ - don't purchase pre-cut "stew meat"; instead purchase the same amount of chuck, and cut it yourself. You'll save a couple of dollars at least, & it's easier to cut to the size you prefer - especially if you put it in the freezer for an hour before you cut it. Oh, yes, one other minor change: I tasted the broth when adding the mushrooms and found it not quite "beefy" enough to suit me, so I added 1 beef bouillon cube. But that could easily just be me. I'm sure it would have been just as good without it. I do recommend tasting it at that time, though, as neither salt nor pepper are included in the ingredients(likely due to the beef stock).
This is a very filling dish which refrigerates/reheats easily. I was going to see how it did with freezing, but I honestly don't have enough left to freeze and test. It would make a lovely meal served with a green salad, crusty French bread & a nice red wine.
I will most definitely be making this lovely soup again, and soon!
Was this review helpful?
1 user found this review helpful
I loved this recipe. It is easy to prepare, uses easily accessible ingredients & isn't...