Ingredients:
2 tablespoons olive oil
1 1/2 lbs boneless beef chuck
1 onions, unpeeled, halved
1 bay leaves
8 cups water
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 garlic cloves, crushed
1 lb mushrooms, trimmed and coarsely chopped
salt
fresh ground pepper
1/4 cup chopped parsley
1 (10 ounce) packages frozen mixed vegetables, thawed
1/4 cup orzo pasta
Directions:
Heat 1 tbsp oil in a large heavy saucepan.
Brown the beef; add the onion and brown lightly on the cut side.
Add the bay leaf and water.
Heat over medium heat until almost boiling.
For a clearer broth, do not let boil.
Cook, uncovered, at a gentle simmer for 2 hours.
Strain broth through a sieve lined with dampened paper towels.
Chill overnight and finish soup next day or continue with recipe.
Pull meat into strings; set aside.
Heat the remaining oil in saucepan.
Add chopped onion, celery and carrot.
Saute until golden, about 10 minutes.
Stir in garlic, saute 1 minute more.
Add the mushrooms, saute until golden, about 10 minutes.
Season with salt and pepper.
Add the shredded meat and broth to the sauteed vegetables; stir in parsley, frozen vegetables and orzo.
Heat to boiling.
Simmer, uncovered, until orzo is tender, about 15 minutes.
Season to taste with salt and pepper.
Servings: 6-8
Time preparation: 20 min.
Time total: 140 min.