French Onion-Style Beef Vegetable Soup
Traditionally, the baguette is broiled on top for French Onion Soup, but toasting it separately speeds this recipe up, and you don’t need to use ovenproof bowls.
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Ingredients
- 1 tbsp olive oil
- 4 stalks celery, thinly sliced
- 2 leeks (white and light green parts), halved lengthwise and thinly sliced
- 1 lb cremini mushrooms, sliced
- 3 tbsp dry red wine
- 1 tsp unsalted tomato paste
- 4 cups low-sodium chicken broth, divided
- 1 tsp potato or arrowroot starch
- Leftover steak (from Red Wine Steak), cut into bitesize pieces
- Leftover caramelized vegetables (from Red Wine Steak)
- 1/2 tsp each sea salt and ground black pepper
- 1 clove garlic, minced
- 1/3 cup grated Parmesan cheese
- 4 tsp organic unsalted butter, softened
- 4 oz whole-grain baguette, sliced into 16 rounds
Preparation
1. In a large saucepan on medium, heat oil. Add celery and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until beginning to brown and no liquid remains, 15 to 20 minutes.
2. Stir in wine and tomato paste; cook for 1 minute. Add 3 cups broth; bring to a boil. Reduce heat to low and cook for 10 minutes. In a small bowl, whisk remaining 1 cup broth with starch; stir into soup. Stir in steak, vegetables, salt and pepper. Bring to a boil; reduce to a simmer and cook until thickened, 1 minute. 3. Meanwhile, preheat oven to 400°F. In a separate small bowl, combine garlic, cheese and butter. Arrange baguette slices on a parchment-lined baking sheet; spread garlic mixture over tops. Bake until golden, about 10 minutes.
4. Divide soup among bowls; top with baguette.
Note: This dish requires cooked ingredients from our Red Wine Steak with Caramelized Vegetables recipe.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 354
- Carbohydrate Content 38 g
- Cholesterol Content 34 mg
- Fat Content 16 g
- Fiber Content 5.5 g
- Protein Content 20 g
- Saturated Fat Content 6 g
- Sodium Content 805 mg
- Sugar Content 8.5 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 2 g