French Onion– Style Beef Vegetable Soup
SERVES 4. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 40 MINUTES.
This cheater version of French onion soup gets a start with leftovers from the Red Wine Steaks with Caramelized Vegetables (left). Traditionally, the baguette would be broiled on the soup, but toasting it separately is fast, and you don’t need to use ovenproof bowls.
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 Steaks, p. 60), cut into bitesize pieces
Leftover caramelized vegetables (from Red Wine Steaks, p. 60)
½ 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
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 parchmentlined baking sheet; spread garlic mixture over tops. Bake until golden, about 10 minutes.
4. Divide soup among bowls; top with baguette.
PER SERVING (¼ of recipe): Calories: 354, Total Fat: 16 g, Sat. Fat: 6 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 2 g, Carbs: 38 g, Fiber: 5.5 g, Sugars: 8.5 g, Protein: 20 g, Sodium: 805 mg, Cholesterol: 34 mg