Beef and Mushroom Soup

Beef and Mushroom Stew

1. 1 1/2 teaspoon olive oil, divided
2. 1 pound beef top round, trimmed of all fat and cu into 3/4 inch cubes
3. 1 onion chopped
4. 1 leek, chopped (white part only)
5. 1 garlic clove, minced
6. 12 ounces mushrooms, sliced
7. 2 ribs celery, chopped
8. 3 carrots, halved and sliced
9. 1/2 teaspoon pepper
10. 1/2 teaspoon dried thyme
11. 1/2 teaspoon paprika
12. 1/4 teaspoon salt
13. 1 bay leaf
14. 1 14.5 ounce can sodium reduced beef broth
15. 1/2 cup red wine
16. 1/2 cup frozen peas
17. 1 tablespoon cornstarch
18. 3/4 cup hot, cooked brown rice
19. Chopped green onions, for garnish

Heat 1 teaspoon oil in Dutch oven over med-high heat. Add beef and cook until browned. Drain and set aside. add remaining 1/2 teaspoon oil to Dutch oven. Add onion, leek, and garlic, and cook, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots,pepper, thyme,paprika, salt, bay leaf, broth, wine and browned beef. Heat to boil, cover, reduce heat and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 tablespoon cold water; blend cornstarch mixture into stew, and cook, stirring frequently, about 10 minutes.

Ladle stew into individual bowls. Top each with 2 tablespoons rice, the garnish with onions.

Makes about 6 servings.

Source Kathryn Moore and Roxanne Wyss/ Kansas City