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Recipe by Chanie Nayman

Flanken-Mushroom-Cauliflower Soup

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

There’s nothing that screams comfort food for a cold Succos night more than a hearty meat soup. You’ll go back to this one all winter long for a great meal-in-a-bowl recipe.

Ingredients

Soup

  • oil, for sautéing

  • 2 large onions

  • 2–3 strips flanken

  • 2 (16 ounce/450 gram) containers sliced mushrooms

  • 1 (24 ounce/680 gram) package Beleaf Frozen Cauliflower

  • 1 (12 ounce/340 gram) bag shredded cabbage (optional)

Directions

Make the Soup

1.

Sauté onions in oil over medium–high heat until very well browned. This will be the base and color of your soup. Add the meat and allow it to brown for a few minutes on all sides.

2.

Add the mushrooms, cauliflower, cabbage (if desired), and water to cover. Add wine, salt, thyme, and pepper. Allow soup to simmer for two to three hours, or until meat is tender and falling off the bone.

Notes:

This soup freezes well.
Flanken-Mushroom-Cauliflower Soup

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ellen gordon
ellen gordon
5 years ago

ampunt of water can u give a specific amount of water?

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