Steak and Ale Soup with Mushrooms, and the Process of Transformation
For a steak and soup with mushrooms to develop into a rich, comforting and nourishing meal, it must undergo a transformation where the raw ingredients, under certain processes, are changed into what will ultimately become a flavorful and warming soup. Life is no different. To become wiser, kinder, more mature and more merciful, one must undergo a process of transformation as well, one which will keep the flow of life moving in a forward way, inspiring growth.
It is the glorious “cooking process” of life; one where a little heat, or a little pressure, or a little fermentation, or a little flame, will sear, tenderize, aerate, and soften the ingredient (me) changing it into something mouthwatering, pleasurable and flavorful to partake in—something more rich and complex, more nourishing ultimately, than it was before the process was applied.
Steak and Ale Soup with Mushrooms
Yield: Serves about 4
Ingredients:
• 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
• Salt
• Black pepper
• 4 tablespoons flour, divided use
• 2 tablespoons butter
• 2 tablespoons avocado (or olive) oil
• 2 small white onions, quartered and sliced
• 16 ounces (1 pound) sliced mushrooms
• 4 cloves garlic, pressed through garlic press
• 1 teaspoon Italian seasoning
• 1 cup ale
• 6 cups beef stock, hot
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves
Instructions:
Get the full Instructions @thecozyapron.com
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