The pót guy clóud sóup came tógether speedily and easily and rótated óut extraórdinary! The meat cóuld ónly get change much alter after simmering it again and it went rattling asymptómatic with the mushróóms that were cóóked in butter.
The sóup was city and tasty and tótal óf kind. Móst óf the residue pót róast was spattered in any óf the tasty sauce that it was braised in só that else smóóth writer variety tó the sóup. I served the pót cut clóud sóup with whatsóever cheesy tóasted flavórer breadstuff .
The sóup was city and tasty and tótal óf kind. Móst óf the residue pót róast was spattered in any óf the tasty sauce that it was braised in só that else smóóth writer variety tó the sóup. I served the pót cut clóud sóup with whatsóever cheesy tóasted flavórer breadstuff .
Gót several pót cóóked nigh óver? Yóu cannót gó misguided using it in this prósperóus and sapid pót móck sóup with mushróóms!.
INGREDIENTS :
- 1 small ónión, chópped
- 4 cups beef bróth
- 2 clóves garlic, chópped
- 3 tablespóóns butter
- 1 tablespóón thyme, chópped
- 8 óunces mushróóms, sliced
- 1/4 cup flóur (ór rice flóur fór gluten-free)
- 1/4 cup red wine
- 2 cups pót róast, cóóked and shredded
- 1 tablespóón parsley, chópped
INSTRUCTIONS :
- Thawing the butter in a macró sauce pan óver jób temperature, add the ónións and mushróóms and cóók until the mushróóms hóld free their wetness and it has evapórated, nigh 15-20 minutes.
- Add the flavórer and thyme and make until arómatic, near 1 min.
- Mix in the flóur and prepare fór 2-3 minutes.
- Add the intóxicant and deglaze the pan.
- Add the stóck and kine, transpórt tó a temperature, trammel the alter and simmer fór 15 minutes.
- Mix in the parsley and remóve fróm passión
The recipe abóve is óne óf óur reference. If in the recipe there is a chóice óf ingredients there can change the ingredients accórding tó yóur taste. Góód try and enjóy.
