Beef soup with wild mushrooms and thyme
4 servings
90 minutes
Beef soup with forest mushrooms and thyme is a true culinary masterpiece that combines rich meat flavor with the aroma of forest mushrooms and the spiciness of thyme. This recipe has roots in European cuisine, where simple yet flavorful dishes have been cherished for centuries. The thick, warming soup is perfect for cold days, filling the home with cozy aromas of sautéed onions, garlic, and woody thyme. Forest mushrooms add earthy depth to it while red wine gives a refined touch. Beef broth ties all components together creating a harmony of flavors. Served with fresh parsley, this soup is not only nutritious but also elegant, making it suitable for both everyday dinners and special occasions. Enjoy this rich and sophisticated taste!
1
Heat olive oil in a pan over medium heat. Season the meat with salt and pepper, and fry on both sides until cooked. Cool and cut into small pieces.
- Olive oil: 1 tablespoon
- Beef tenderloin: 400 g
2
Melt 2 tablespoons of butter in a pot. Add finely chopped onion and sauté until soft for 5-7 minutes. Then add minced garlic and fry for another minute. Add thinly sliced mushrooms and thyme and sauté until soft for 15-17 minutes.
- Butter: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Fresh mushrooms: 250 g
- Chopped fresh thyme: 1 tablespoon
3
Pour in the wine and let it evaporate. Add broth and meat and cook for another 15 minutes.
- Red dry wine: 0.3 glass
- Beef broth: 4 glasss
4
Meanwhile, melt the remaining butter in a clean skillet. Add the flour and lightly fry until golden brown. Add a ladle of soup, mix, and pour the mixture into the pot with the soup. Stir and remove from heat. Sprinkle with parsley and serve.
- Butter: 4 tablespoons
- Wheat flour: 2 tablespoons
- Chopped parsley: 1 tablespoon