I posted on Facebook today that “Love” was making something for someone else you won’t eat. Especially being a foodie and especially being so open-minded on food, there is very VERY little I won’t eat or don’t like. Except for Mr. Mushroom, aka, Mr. I Taste Like a Worm.
I don’t mind mushroom flavoring – hell, I even like it – but the texture always gets me. And yes, I’ve tried MANY mushrooms and I know! I know! Portabellas taste like steak. No, they don’t. They taste like BIG worms. I also try them often, continue to challenge my palate. I mean, I used to drink four cups of coffee a day and now I really don’t like it. People change. Tastes change. So I keep trying.
And they keep tasting like dirt worms.
I love my husband. He, despite my best efforts, loves mushrooms. So I promised I would make him something with the little fungi this week and since it’s literally -10 degrees out right now with the wind chill, I figured you can’t go wrong with soup.
I used the crockpot for this since I was using stew meat from our local grass-fed farmer. While this meat is delicious, it really needs to slow cook for around 6 hours to tenderize. You can use a soup pot and cook for less time depending on how tender you want your beef.
Caramelized Onion and Mushroom Sage Beef Soup
What you need:
- 60 oz. beef stock
- 1-2 lbs stew meat, depeding how meaty you want your soup
- 1 package mushrooms, wiped and sliced
- 2 large onions (I used one white, one red), sliced thin
- 1/2 stick butter
- 1/2 tsp salt
- 1/2 c. sherry (or dry red wine)
- 2 tbsp Worcestershire sauce
- 1 tsp. dried rubbed sage
- 1 bay leaf
What you do:
- First you need to caramelize the onions: Melt butter on medium heat in large saucepan and add the onions and salt. Cook on low, stirring frequently until the onions are brown (around 20 minutes). This does take a while but the flavor is well worth the effort.
- While the onions are caramelizing, you can sear your meat briefly in a hot skillet. You’re not cooking it here, you just want a nice brown crust.
- Wipe the mushrooms with a damp cloth or paper towel (you’re not supposed to “wash” mushrooms) and slice lengthwise.
- Add meat, mushrooms, broth, sherry (or wine), Worcestershire sauce, and sage to the pot.
- As soon as the onions are caramelized, add those as well.
- Set on low for 6-8 hours.
This post submitted to Real Food Weekly over at the W.H.O.L.E. Gang!! Go check them out for other amazing organic, whole food recipes submitted this week!