Beautiful Brisket Broth Soup

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Whenever we make emeril's passover brisket (recipe #217848), i save the braising liquid instead of serving it over the meat. it makes a really delicious soup base. just throw together some fresh vegetables and a bit of smoky pepper sauce -- bam! i think emeril might dig it, too!

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Steps

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Remove and discard congealed fat from the surface of the chilled braising liquid.

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Set aside.

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Melt the butter in a wide deep pan and then saut onions and garlic until translucent.

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Saut mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color.

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Season to taste with salt and pepper.

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Stir in tomatoes and their juice and stir in leftover brisket.

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Pour the braising liquid or stock through a strainer into the pan and bring to a low boil.

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Add the spinach by handfuls , stirring until wilted.

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Add chipotle and reduce heat , simmering until flavors blend.

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Tasty.

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Ingredients

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beef brisket, butter, sweet onion, garlic, mushrooms, diced tomatoes, spinach, chipotle chile in adobo