Serves 4-6 Difficulty
1/2 lb. mixed mushrooms: shiitake mushrooms & cremini, stems removed and caps sliced 8 cups gf beef stock 3 Tablespoons unsalted butter 1-1/4 lbs. onions, thinly sliced 1 garlic clove, minced 1/2 lb. top sirloin, cut into bite-size pieces 1 teaspoon gf soy sauce 1-1/2 Tablespoons gf flour 1/4 cup dry red wine 1 bay leaf 1/2 teaspoon dried thyme Kosher salt and fresh ground pepper
For Croutons: 6 slices of gf french bread* 1 garlic clove, halved 1/8 cup olive oil 3/4 teaspoon dried thyme 1/2 cup grated Gouda cheese
Add 2 Tablespoons of butter to a large heavy pot over medium heat. When melted, add onions and garlic, sauteeiing until onions are translucent. Remove onions and garlic and set aside. Add remaining butter to the pan. When melted, add beef and cook until nicely browned. Add mushrooms and soy sauce, reduce heat to low and cook for 5 minutes. Increase heat to medium and sprinkle mixture with flour and stir for about 2 minutes. Add stock, wine, bay leaf, thyme and season to taste with salt and pepper. Bring to a boil then reduce heat to simmer and let cook for 1 hour. Remove bay leaf.
For croutons: Preheat broiler. Rub bread slices with garlic half. Paint both sides of bread with olive oil using a pastry brush. Place bread on a baking sheet and under the broiler. Brown on one side, turn bread over. Combine cheese and thyme and sprinkle mixture on untoasted sides of bread. Place under the broiler and broil until cheese is bubbly. Cut bread slices into 1-1/2" squares and float 1 or 2 squares on top of each bowl of soup. Serve immediately.
*We used the Gluten Free Pantry’s Country French Bread Mix. Make the bread in the morning and simply slice and toast for the soup.