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This simple recipe is a spinoff of a couple of meals. I cook a whole Beef tip
roast, and used the thickened liquid created during the cooking process to make this soup.
Since I'm not big on soupy 'Beef stews,' I end up with this really
delicious soup. Similar to French Onion soup, but with a richer flavor, imho.
Hope you guys enjoy.
TO START (ROAST):
*1 Beef tip roast, 4 to 5 lbs.
*1 pkg. Lipton's Onion Mushroom soup mix
*Whole peppercorns
*1 large garlic clove, diced
*2 to 4 cups water, depending on roast size.
*Salt (use as you wish, I use Pink Himalayan)
AFTER THE ROAST:
*1/2 large white onion
*1 TBSP. Butter
*6 TO 8 ozs. Mozzarella, shredded
Cut the roast into very small, thin pieces, about 1/4" thick, and
2 or 3" long.
Into crock pot, dump the Onion Mushroom soup mix. Add garlic and peppercorns. Boil the water
on stove or microwave. Dump water over Mushroom mix and stir to combine.
Place the cut tip roast pieces into crock pot and allow to simmer
slowly for 6 to 8 hours. The meat should have begun to shred and
be very tender.
Allow to cool slightly, and with a slotted spoon, remove meat
from crock pot and place in storage container for use as a stew
at a later date.
To make the soup, sweat the onions in heavy bottomed pan with melted butter,
about 10 minutes. Place mozzarella in a 2 quart container. Place cooked
onions atop the cheese. Pour still hot broth reserved from crock pot
over the onions and mozzarella. Stir and allow cheese to melt, about
1 minute. Serve in one cup bowls.
*There will be small pieces of the tip roast in the soup, which adds
very nice texture and extra richness.
*I've also placed the broth in bowl in 'fridge and cooled overnight. This allows me to skim off the fat that hardens at surface. Then reheat and add to the cheese and onions.
I was reading the other day about using roasted beef bones for soup... probably somewhere on this forum. This sounds like a great recipe to incorporate those into
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