Slow cooker stroganoff soup

SERVES 4 PREP + COOK TIME 6 HOURS 30 MINUTES

2 tablespoons extra virgin olive oil 1 kg beef brisket, trimmed and cut in half

12 eschallots, sliced thinly 2 tablespoons plain flour

1⁄4 cup (60ml) Worcestershire sauce

10g packet dried porcini mushrooms

1 litre beef stock

1 teaspoon brown sugar 1 tablespoon tomato paste

2 fresh bay leaves

500g mixed mushrooms, sliced ½ cup (120g) sour cream, to serve ¼ cup finely chopped dill, to serve

1. Heat half the oil in a large frying pan over high heat. Season the brisket with well with salt and pepper. Add to the pan and cook, turning, for 6-8 minutes or until well seared. Place in a 4-litre slow cooker.

2. Toss the eschallots in flour, add to the same frying pan and cook stirring for 3-4 minutes, or until starting to colour. Take off the heat, add the Worcestershire sauce and stir to combine. Place in the slow cooker with porcini mushrooms, stock, sugar, tomato paste and bay leaves. Place on high, cover with a lid and cook for 6 hours, or until the meat is tender and able to be shredded. Remove the bay leaf and shred the meat with a fork.

3. Heat remaining oil in a large frying pan over high heat. Add the mushrooms, season with salt and pepper and cook, turning, for 6 minutes, or until golden. Add half to the soup and stir.

4. Divide between bowls, top with remaining mushrooms. Serve with sour cream and dill. Serve with crusty bread. Suitable to freeze.