1. Heat 1 tbsp oil in a large heavy saucepan. 2. Brown the beef; add the onion and brown lightly on the cut side. 3. Add the bay leaf and water. 4. Heat over medium heat until almost boiling. 5. For a clearer broth, do not let boil. 6. Cook, uncovered, at a gentle simmer for 2 hours. 7. Strain broth through a sieve lined with dampened paper towels. 8. Chill overnight and finish soup next day or continue with recipe. 9. Pull meat into strings; set aside. 10. Heat the remaining oil in saucepan. 11. Add chopped onion, celery and carrot. 12. Sauté until golden, about 10 minutes. 13. Stir in garlic, sauté 1 minute more. 14. Add the mushrooms, sauté until golden, about 10 minutes. 15. Season with salt and pepper. 16. Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo. 17. Heat to boiling. 18. Simmer, uncovered, until orzo is tender, about 15 minutes. 19. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
