*  Exported from  MasterCook  *

                           Beef-Vegetable Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried porcini mushrooms
  41 1/4  ounces        Beef broth -- reduced sodium
   1      tablespoon    Olive oil
   1      pound         Beef top round steak -- cut
                        1 1/2 x1/4 x1/4 strips
   2                    Garlic cloves -- pressed
   1      cup           Frozen small whole onions
  16      ounces        Diced tomatoes
  10      ounces        Frozen green peas

Combine the dried mushrooms and 1 can beef broth in a small bowl. Let stand 30 minutes 
for mushrooms to soften. Heat oil in 4-quart saucepan or 5-quart Dutch oven over medium-high heat.
 Add beef; stir-fry 1-2 minutes or until beef loses its red color.  
Using a slotted spoon, remove beef to a bowl; keep warm.  Add garlic to pot; cook, stirring constantly, 
1 minute. Drain mushrooms, reserving broth.  Chop mushrooms and reserve.
 Add reserved broth to saucepan along with remaining 2 cans broth. Bring to boiling. 
Add onions. Return to boiling; cook 3 minutes. Add tomatoes, green peas, reserved beef and mushrooms. 
 Return to boiling. REduce heat to low; simmer 5 minutes.  Serve

                   - - - - - - - - - - - - - - - - - -