Soup and ‘Shrooms

Big doin’s in my kitchen last night!
I was asked by Marcus’ wife to make her some diabetic beef vegetable soup, which I am more than grateful to be able to do, so I had that as #1 on my agenda last night.
I also know that she loves my Artichoke Pesto, so I whipped up a batch of that.
At the same time, I still had to make supper for the hubs, so I threw together a Stromboli.
AND, yesterday the neighbor guy dropped by the house (weird, since we don’t speak to him since he robbed our house several years ago….) and offered Matt an unspoken olive branch…..in the form of a gallon Ziploc bag nearly full of morels.
SO, I slipped into my kitchen gloves (food allergies are greeeaaaatttt....) and split those bad boys up and ran them through some egg wash and cracker crumbs and got them into the fryer while they were still good enough to eat. (for the hubs, not for me. Ew.) The hubs was in hog heaven.
Diabetic Beef and Vegetable Soup
1 pound extra lean stew meat
1 TB olive oil
1 onion, diced
4 cloves garlic, minced
6 cups fat free beef broth or stock
1 cup dry red wine
½ bag frozen mixed veggies
10-12 fingerling Yukon gold potatoes, sliced in ¼” coins
Fresh parsley, chopped

In a dutch oven or stock pot (love my Wolfgang Puck enamel coated cast iron dutch oven….browns meat some wonderfully), brown the meat in oil until just browned.
Add in the onion and cook another minute or two until the onion begins to soften, then add in the garlic until it just begins to get fragrant. Deglaze the pan with the wine, then add the stock.
Once the stock comes to a simmer, add the veggies. Let them cook for a few minutes, then add in the potatoes.
Cook until just barely fork tender (they will continue to cook until the soup cools down), then toss in the fresh parsley right at the end.
This soup was nice and flavorful, and there was no need to add other seasonings or salt, it was just nice and comforting.