When I came up with this soup I was thinking how to impart a rich onion flavor into a beef soup a little differently. I wanted the soup to have some body outside of the beef as well so added mushrooms. The mushrooms help give the dish more umami and earthiness and the charred aspect of the onions help deepen their flavor. To make the beef flavorful and tender I dry rubbed it overnight, seared it, then braised it off in the onion broth before I pureed it. I made a cream free version of a soubise (which normally is onions, butter, and cream cooked down then pureed) and used chicken stock stock in it's place. To help the texture of the soup I added potatoes to the broth so that when pureed they help to thicken it. Additionally I more color on the onions to help give the base of the soup more depth. The end result of this soup is a velvety, rich, earthy soup that bursts with flavor. Enjoy.
Ingredients
Short Ribs, cut into strips 5 lbs
Avenue Spice 1/2 cup
Onion, quartered, medium 6 ea
Onion, julienned 2 ea
Garlic Cloves, sliced 6 ea
Chicken Stock 2 qts
Beef Boullion 2 T
Water 2 qt
Crushed Red Pepper 2 tsp
Butter 8 oz
Chef Potatoes, peeled diced 2 ea
Cremini Mushrooms 1 1/2 lbs
White Mushrooms 1 1/2 lbs
Sherry Vinegar 2 T
Salt & Pepper to taste
Method of Procedure
Cut shortribs into managable pieces and rub with Avenue Spice. Keep in the refrigerator overnight.
Heat your soup pot and sear your short ribs so that all sides have color. Remove from the pan.
Quarter 6 of your onions and place in your soup pot to cook, stirring occasionally but making sure they are getting color.
Add your garlic and crushed red peer then continue to cook while stirring occasionaly. Deglaze with sherry vinegar.
Put your seared shortribs into the pot then add your chicken stock, water, and boullion, and potatoes.
Bring to a simmer and cook for 1 hour until the beef is tender.
Remove from heat and let cool. Once cooled cut into cubes to put back into the soup.
While cooling place your sliced mushrooms, butter, remaining onions into a different pot and cook on low while stirring to cook out exces liquid.
Puree your onion broth using a blender.
Once the mushrooms have cooked down, about 30-40 minutes while stirring, add your pureed broth, and beef to the mix.
Continue to cook for an additional 30 minutes or until beef is tender.
Season with salt and pepper and serve.
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