winter vegetables and beef soup

based on a Bon Appetit recipe (March 2006) and an American's Test Kitchen recipe

about 6 main course servings

Combine in a bowl:

1 pound sirloin tip steaks, 0.5 inch pieces

2 tablespoons soy sauce

In a large Dutch oven on medium-high heat:

1 pound cremini or button mushrooms, quartered

1 large onion, chopped (about 1.5 cups)

Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8-12 minutes.

Transfer vegetables to a bowl.

Add the beef and cook until brown, 6-10 minutes.

Add:

2 tablespoons tomato paste.

1 garlic clove, minced.

Stir constantly, about 30 seconds.

Add:

0.5 cup red wine

Scrape bottom of pot, cook until syrupy, 1-2 minutes.

Add:

4 cups beef broth

2 cups chicken broth

4 medium carrots, cut into 0.5 inch pieces (about 2 cups)

2 large yukon gold potatoes, diced (about 2 cups)

1 tablespoon fresh thyme

2 bay leaves

Also, add the mushrooms and onions.

Bring to a boil, then reduce heat to low, cover, and simmer until vegetable and meat are tender, about 45-50 minutes.

Add (optional):

0.5-1 cup frozen corn kernels

0.5-1 cup frozen peas

0.5-1 cup frozen green beans

2 cups beef broth (optional, to thin the soup)

salt and pepper, to taste

potato leek soup

based on the recipe in The All New All Purpose Joy of Cooking (1997)

about 8 cups

In a soup pot:

3 tablespoons butter

6 large leeks (white parts only), cleaned thoroughly and chopped

Stir and cook until tender (but not browned), about 20 minutes.

Stir in:

4 medium baking potatoes, peeled and thinly sliced

5 cups (or one 32 ounce box) chicken stock

Boil then simmer until potatoes are soft, about 20 minutes.

Puree until smooth. Can push through a sieve for extra smoothness.

Add:

salt to taste

0.25 teaspoon ground white or black pepper

additional chicken stock to thin soup as desired.

To make vichyssoise, can add 0.5-1 cup heavy cream

Garnish with snipped fresh chives or parsley.