Soup reminds me of Justin Timberlake

 - by Carolyn

Yeah, I know it sounds silly but it’s true. I have to share a really short cute story that leads into a really good soup recipe.

My oldest daughter will probably be really upset with me for sharing this, also for the fact that I didn’t get us tickets to Justin Timberlake’s show this Friday…c’est la vie.

This happened last year when the song Suit & Tie, by Justin Timberlake was released. My daughter and I were driving in the car, acting all cool with the radio blaring (you know how it is, admit it) and that’s when the classic moment happened.

My daughter was singing at the top of her lungs to her new favorite song, and she wrote a new version of the song. (We all do it, thinking we know the words and something else is sung out. Oops…we just wrote a new version of our favorite song!)

Instead of Suit and Tie, she was singing Soup and Tie. I didn’t say anything at first, just in case I heard her wrong…nope. There she said it again, I heard her correctly. She was singing Soup and Tie! It was so cute, and I felt bad that I had to correct her…but she was happy that no one else was around to hear. I saved her from embarrassment, yay mom!

So, my story of how soup reminds me of Justin Timberlake; on to the recipe!

Today is a recipe for Pot Roast and Portobello Soup.

This is for the hearty meat and mushroom lover!

Image Courtesy of Better Homes and Gardens

Ingredients:

2 1/2 pounds boneless beef chuck pot roast

1/4 cup all-purpose flour

1 teaspoon crushed basil

1/2 teaspoon ground black pepper

2 tablespoons olive oil

1 cup chopped onion

3 cloves of minced garlic

3 cups lower-sodium beef broth

1/2 cup red wine vinegar

3 tablespoons tomato paste

1/2 teaspoon salt

1 pound fresh baby Portobello mushrooms, halved

3/4 cup thinly sliced red sweet pepper

Directions:

Trim the fat from the meat and cut the meat into 1-1/2-inch pieces.

Combine the flour, basil, and black pepper in a plastic bag.

Add a few pieces of meat at a time, into the plastic bag. Shake to coat.

Heat 1 T. of the olive oil in a large skillet, over medium-high heat. Add half of the coated meat pieces to the skillet and brown, for about 5 minutes.

Place the browned meat in a 4-quart slow cooker.

Finish the remaining meat with the remaining 1 tablespoon oil, adding onion and garlic for the last 3 minutes of cooking. Transfer meat mixture to the cooker. Stir in broth, red wine vinegar, tomato paste, and salt.

Cover and cook on low-heat for 7 to 8 hours or on high-heat for 4 to 5 hours.

If using the low-heat setting, turn it to high-heat. Stir in the mushrooms and sweet pepper. Cover and cook for an additional 30 minutes.

 

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