Bon Vivant Market-Smithfield & Suffolk
Beef and Berry Soup

Great Soups of Winter Select Wine Guild 2007
Pinot Class January 2011

2 tablespoons of vegetable oil
1 pound tender beef steak
2 onions, finely sliced
2 tablespoons buter
1 quart beef stock
1/2 teaspoon salt
1 cup fresh blackberries, lightly mashed
1 tablespoon honey
 
Heat oil in heavy-bottom sauce pan.  Add steak and brown on both sides.  Remove from the pan, set aside.
 
Lower the heat to low and add the onions and butter.  Stir well, scraping up the meat juices.  Cook over low heat for 8 to 10 minutes until onions are soft.
 
Add stock and salt.  Bring to a boil, stirring well
 
Add berries and honey.  Simmer for 20 minutes.
 
While soup is simmering, slice beef into thin, bite-sized slivers.  Add steak to pot.
 
Adjust seasonings adding more honey or salt to taste.
 

Enter content here

Enter content here

Enter content here