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Erin Mitchell
Beef soup with pumpkin and mushrooms
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Ingredients
Directions
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Crumble the bouillon tablets. Remove the skin from the onion and halve it. Cut the mushrooms and shiitakes into slices. Fill a soup pot with the water. Add bouillon tablets, the shank and the soup meat from the package and then the onions and more than half of the thyme. Slowly bring the water to the boil and let the broth simmer for 2 hours on a very low heat. Bake mushrooms and shiitakes in a Tefal frying pan (28 cm) with olive oil on a high heat brown.
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Remove the shank and sprigs of thyme from the broth with a slotted spoon. Add the soup balls (soup package) with diced pumpkin, mushroom and gnocchi. Ris the leaves of 2 sprigs of thyme over the soup and bring everything stirring to the boil. Let the soup simmer for another 15-20 minutes. Serve the soup and sprinkle cheese in it.
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Nutrition
415Calories
Fat34% DV22g
Protein46% DV23g
Carbs10% DV29g
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