Course Type
Soup
Dietary Restrictions
None
4-6 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 large potato, diced
1/2 pound mushrooms, sliced
1 pound venison, chopped into small pieces (can substitute with beef if venison is not available)
4 cups beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt and pepper to taste
Cooking Utensils
Large pot
Knife
Wooden spoon
Ladle
Cutting board
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic to the pot, stirring occasionally.
3. Once onions have softened and begun to brown, add carrots, celery, and potato to the pot.
4. Stir for a few minutes until vegetables begin to soften.
5. Stir in the mushrooms and continue to cook until they are browned and tender.
6. Add the venison to the pot, ensuring it gets thoroughly cooked.
7. Once venison is browned, add the broth.
8. Bring the broth to a boil.
9. Once boiling, reduce the heat to low and add the thyme and rosemary.
10. Cover and let simmer for 15-20 minutes so the flavours can meld together.
11. Season with salt and pepper to taste, then serve hot. Enjoy your Meadowbrook Soup à la The Witcher!
