Beef Burgundy Mushroom Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add the beef and cook until browned on all sides.
• STEP 2.Add the onions, garlic, and mushrooms to the pot and cook until the onions are translucent and the mushrooms are tender.
• STEP 3.Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
• STEP 4.Pour in the burgundy wine and beef broth, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, until the beef is tender.
• STEP 5.Season with salt, pepper, and thyme to taste. Serve hot and enjoy!

Cooking Tips

• For extra flavor, marinate the beef in the burgundy wine overnight before cooking.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot and simmer for a few more minutes.
• Garnish the soup with fresh parsley or grated Parmesan cheese for added flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.