New addition to my Soup Recipes...OOH-LA-LA
Catered a Super Bowl Party on Sunday and had left over shredded beef
from the Chicago Beef Sandwiches
In a large stock pot (4 quarts,or so)Thinly slice 2 large vidalla onions, 2 large white onions and 1Tbls. minced garlic sautee them in 8- 12 Tbl.spoon. melted butter and 1tsp. olive oil...(I didn't say it was healthy)
take 2 cups of the shredded beef and grind fine in your food processor add water to cover and blend again. Add to onions, stir.
Add 2.5 Tbl. spoons Beef Base, 3/4 cups Pinot Noir(or your choice of red wine) and 4 cups water. Season with 1/4 tsp. Basil, 1/4 tsp. Italian Seasoning 1/2 tsp. Herb de France(adjust to your taste) Bring to a boil lower temp to medium. Cook broth down to a medium thick consistency.
I used the left over fresh baked rolls from the beef sandwiches, sliced in half and cubed, olive oil bottom of cookie sheet spreed the bread cubes evenly drizzle with olive oil .Sprinkle with onion powder, garlic powder and parmesan cheese.
Preheat oven at 350 place croutons in oven and turn oven off. When crisp remove, approximately 15 minutes.
Place Soup in a oven proof dish top with croutons and Provolone Cheese. Broil on low till brown and bubbly.
The flavor was amazing! Subtle but Rich and definitely not salty.