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Buckwheat Soup with Porcini, Beef & Kale

Difficulty:Easy

Ingredients

  • ■   4 oz dried porcini mushrooms
  • ■   Kitchen Accomplice beef broth
  • ■   Salt
  • ■   8 oz buckwheat groats (kasha)
  • ■   OliveNation Extra Virgin Olive Oil
  • ■   4 oz grated black pepper
  • ■   4 oz cloves garlic
  • ■   4 oz Whole nutmeg

Description

1 ounce, or a generous handful, dried porcini mushrooms 8 cups Kitchen Accomplice beef broth Salt 1 cup buckwheat groats (kasha) 2 tablespoons OliveNation Extra Virgin Olive Oil, plus extra for drizzling 4 ounces guanciale, bacon or pancetta, diced 1 pound stew beef, cut into small cubes Freshly grated black pepper 4 cloves garlic, chopped 2 onions, finely chopped 2 fresh bay leaves 1 bundle flat kale, stemmed and chopped Whole nutmeg 2 tablespoons Italian Double Concentrate tomato paste 2 tablespoons Worcestershire sauce Crusty bread and shaved pecorino, to pass at table Place the mushrooms and a couple of cups of beef stock in a small pot. Simmer to reconstitute the mushrooms. Boil 1 ¾ cups water in a saucepot, season with a little salt, add the buckwheat groats and stir. Cover and reduce heat to simmer. Cook until tender, 18 to 20 minutes. Drizzle with a little olive oil and cool. Store separately from the soup base until the soup is served, to avoid mushy buckwheat. In a soup pot or Dutch oven, heat 2 tablespoons olive oil, and add the guanciale. Brown the guanciale and then remove. Pat the beef dry and sprinkle with salt and pepper. Brown over medium-high heat in the guanciale drippings and remove. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes. Add the kale and wilt, and season with a few grates nutmeg. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup. Cook partially covered until the beef is tender, about 1 hour. Cool and store. To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls. Recipe and photo adapted from Rachael Ray at foodnetwork.com

  • 1. Place the mushrooms and a couple of cups of beef stock in a small pot.
  • 2. Simmer to reconstitute the mushrooms.
  • 3. Boil 1 ¾ cups water in a saucepot, season with a little salt, add the buckwheat groats and stir.
  • 4. Cover and reduce heat to simmer.
  • 5. Cook until tender, 18 to 20 minutes.
  • 6. Drizzle with a little olive oil and cool.
  • 7. Store separately from the soup base until the soup is served, to avoid mushy buckwheat.
  • 8. In a soup pot or Dutch oven, heat 2 tablespoons olive oil, and add the guanciale.
  • 9. Brown the guanciale and then remove.
  • 10. Pat the beef dry and sprinkle with salt and pepper.
  • 11. Brown over medium-high heat in the guanciale drippings and remove.
  • 12. Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes.
  • 13. Add the kale and wilt, and season with a few grates nutmeg.
  • 14. Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale.
  • 15. Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup.
  • 16. Cook partially covered until the beef is tender, about 1 hour. Cool and store.
  • 17. To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls.
  • 18. Recipe and photo adapted from Rachael Ray at foodnetwork.com

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