Categories: Soup
Ingredients
- 1 tbsp. olive oil
- 4 stalks celery, thinly sliced
- 2 leeks (white and light green parts), halved lengthwise and thinly sliced
- 1 lb. cremini mushrooms, sliced
- 3 tbsp. dry red wine
- 1 tsp tomato paste
- 4 cups chicken broth, divided
- 1 tsp potato starch
- Leftover steak (from Red Wine Steaks), cut into bite-size pieces
- Leftover caramelized vegetables (from Red Wine Steaks)
- 1/2 tsp each sea salt and black pepper
- 1 garlic clove, minced
- 1/3 cup grated Parmesan
- 4 tsp unsalted butter, softened
- 4 oz. baguette, sliced into 16 rounds
Directions
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In a large saucepan on medium, heat oil. Add celery and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until beginning to brown and no liquid remains, 15-20 minutes.
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Stir in wine and tomato paste; cook for 1 minute. Add 3 cups broth; bring to a boil. Reduce heat to low and cook for 10 minutes. In a small bowl, whisk remaining 1 cup broth with starch; stir into soup. Stir in steak, vegetables, salt and pepper. Bring to a boil; reduce to a simmer and cook until thickened, 1 minute.
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Meanwhile, preheat oven to 400. In a separate small bowl, combine garlic, cheese and butter. Arrange baguette slices on a parchment-lined baking sheet; spread garlic mixture over tops. Bake until golden, about 10 minutes.
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Divide soup among bowls; top with baguette.