A "little soup" meal for one or appetizers for two. The same soup again, without the steak. "Little Soups" are made to order!
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| Steak, potato, and mushroom soup served in 8-ounce bowls |
Assemble ingredients:
leftover ribeye steak
2 mushrooms
1 roma tomato
1 green onion
4 tiny steamed potatoes
6 frozen beef stock cubes
Start the stock cubes melting over medium-low heat.
Set aside potatoes, mushroom caps, 2 slices tomato, and a section of green onion, split lengthwise.
Slice the steak and dice everything else.
Add everything but steak, tomato slices, and green onion strips to the soup pot.
Let it all simmer for 5 minutes or so, with the lid on. Then add the sliced steak and turn off the heat. Let the soup rest for a few minutes.
Share the potatoes and mushrooms between two 8-ounce bowls, and then spoon in all the soup. Garnish each with a slice of tomato and a
section of green onion.
Time: 10 minutes
Serves: 2, as appetizers
1, as main dish for lunch.
Variation: Vegetable Beef "Little Soup"
A friend dropped by, wanting soup. She chose these ingredients:
2 frozen beef stock cubes
1 roma tomato
1 mushroom
1 small potato
1 green onion
4 brussels sprouts
a sprig of parsley.
The tomato (except for 1 slice), potato and onion were cut up while the cubes melted in an oversize bowl in the microwave oven. Then it all went into the bowl except for the tomato slice and a fragment of the parsley, to microwave for 3 minutes.
Poured out into a small appetizer bowl and served.
Time: 5 minutes
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| Snack-size beef soup with vegetables |
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To see a full set of photographs showing how this dish was made, go to
this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
