Beef And Mushroom Soup With Orzo

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This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.

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Steps

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Heat 1 tbsp oil in a large heavy saucepan.

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Brown the beef.

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Add the onion and brown lightly on the cut side.

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Add the bay leaf and water.

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Heat over medium heat until almost boiling.

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For a clearer broth , do not let boil.

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Cook , uncovered , at a gentle simmer for 2 hours.

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Strain broth through a sieve lined with dampened paper towels.

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Chill overnight and finish soup next day or continue with recipe.

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Pull meat into strings.

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Set aside.

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Heat the remaining oil in saucepan.

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Add chopped onion , celery and carrot.

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Saut until golden , about 10 minutes.

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Stir in garlic , saut 1 minute more.

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Add the mushrooms , saut until golden , about 10 minutes.

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Season with salt and pepper.

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Add the shredded meat and broth to the sauted vegetables.

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Stir in parsley , frozen vegetables and orzo.

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Heat to boiling.

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Simmer , uncovered , until orzo is tender , about 15 minutes.

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Season to taste with salt and pepper.

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Ingredients

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olive oil, boneless beef chuck, onion, bay leaf, water, celery, carrot, garlic clove, mushroom, salt, fresh ground pepper, parsley, frozen mixed vegetables, orzo pasta