... here in the northern 1/2 o' the globe ;-)
Winter Warmer Beef Soup
Foodstuffs: 2# well-trimmed chuck steak - cubed, 1/2# ea Portobella and tan mushrooms - sliced thin, 2 T dried Porcini mushrooms- powdered, 1 lg sweet onion - diced, 2 parsnips - trimmed and julienne cut, 4 carrots - trimmed and shredded, 6 qt beef stock, 2 c dry red wine, 1 t ea fresh cracked black pepper and nutmeg, 12 oz package dried egg noodles - extra-wide, olive oil as needed
Method: warm 1 c beef stock and rehydrate the Porcini powder, marinate the other mushrooms in this while preparing the other ingredients. In a heavy stock pot over med-high warm 4 T oil. Stirring; brown the beef a little; the onions, sweat until lightly golden; parsnips and carrots, sweat until a little limp; the mushrooms and stock. Bring to a boil and then simmer on medium for an hour. Add-in the pepper and nutmeg, simmer on low another hour. Turn back to high, add-in the noodles and cook until these are done.
I like to make extra for lunches and to freeze for later...