Portabella Mushroom & Bok Choy Soup

Yes, you're seeing beef in the picture.  Of course I didn't eat it, but the boys did!  I've decided short of making two totally separate meals, I need to be a little more creative and add some sort of meat to the dish they eat for dinner.  They are growing boys after all!   Tonight was a winner on all accounts.  I was in need of a wonderful broth to cure my spring cold, and the boys wanted steak!  So the broth was made with dry sherry, vegetable broth and wonderful vegetables and added a thinly sliced steak on top to make the boys...happy!

Serves 4

3 tablespoons olive oil
1 container portabella mushrooms, sliced
1 sweet onion, sliced and cut into half
3 green onions, diced
3/4 cups dry sherry
1 small bunch bok choy, cut into 1/4 inch slices including green tops
2 large carrots, cut into match book slices
5 cups vegetable broth
1/4 cup Italian parsley, diced

Method

1)  Heat olive oil in a pan large enough to hold all ingredients. Saute portabella mushrooms and sweet onions, 5-10 minutes.  Add dry sherry and cook down about 5-10 minutes.  Add vegetable broth, carrots, parsley, and green onions, place a lid on the pan and continue to cook on low until you have the steak cooked if using.
2) If making the steak, make on the stove top until done to your liking.
3) Before serving add the bok choy and warm for 2-4 minutes and serve at once!

Printable Version