Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Yield: Serves 6
Ingredients: 1 pound, sirloin tip steaks, trimmed of excess fat and cut into 1/2-inch pieces (see note above); 2 tablespoons, soy sauce; 1 teaspoon, vegetable oil; 1 pound, cremini mushrooms, stems trimmed, caps wiped clean and quartered; 1 , large onion, chopped medium (about 1 1/2 cups); 2 tablespoons, tomato paste; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/2 cup, red wine; 4 cups, beef broth (see note above); 1 3/4 cups, low-sodium chicken broth; 4 , medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups); 2 medium ribs, celery, cut into 1/2-inch pieces (about 3/4 cup); 1 , bay leaf; 1 tablespoon, unflavored gelatin (powdered); 1/2 cup, cold water; 2 tablespoons, minced fresh parsley leaves

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Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV

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SERVES6

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WHY THIS RECIPE WORKS

For beef and vegetable soup recipe in just an hour, we turned to quick-cooking sirloin tip steak and doctored store-bought broth with mushrooms, tomato paste, soy sauce, and red wine. One final touch perfected our quick beef and vegetable s...

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