Beef and Mushroom Soup

    Beef and Mushroom Soup

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    About this recipe: A rich soup using just a few ingredients. Use any small pasta shape you desire, or try pearl barley or rice.

    Serves: 6 

    • 100g (4 oz) fresh mushrooms, sliced
    • 1 leek, sliced
    • 2 tablespoons olive oil
    • 100ml (4 fl oz) dry sherry
    • 2 (500g) tubs beef stock
    • 600ml (1 pint) water
    • 1/2 teaspoon freshly ground black pepper
    • 100g (4 oz) stellette soup pasta

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large pot over medium high heat, sauté the mushrooms and leeks in olive oil until tender. Add the sherry and reduce liquid by half.
    2. Add the beef stock, water and black pepper. Bring to the boil and add the stellette. Boil gently for 10 minutes, or until the pasta is tender.
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