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Rich Onion Beef Soup
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2 cups thinly sliced onions
1 tablespoon butter
2 cups cubed cooked lean beef
2 cans (14-1/2 ounces each) beef broth
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon sugar
1/2 cup dry red wine or additional beef broth
1 teaspoon browning sauce
In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes
or until tender and golden brown, stirring occasionally. Add beef and broth.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl,
combine the flour, mustard and sugar; stir in wine or additional broth and
browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for
1-2 minutes or until slightly thickened.
Yield: 5 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |