Minestrone soup from Mystic Lake Casino Hotel

11:33 AM, Jan 6, 2012   |    comments
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GOLDEN VALLEY, Minn. -- It's soup season!  Richard Fisher, Executive Chef of Mystic Lake Casino Hotel, stopped by today KARE 11 Today to cook up his recipe for Minestrone Soup.

Minestrone Soup

1 ½ Gals Beef Stock
1 cup Diced Celery
1 cup Diced Onions
1 cup Diced Carrots
1 cup Diced Green Peppers
1 cup Sliced Mushrooms
1 lb Diced Beef - cooked
1 lb Old World Sausage, browned and cooked
1 lb Diced Tomatoes
1 lb Tomato Sauce
1 lb Tomato Paste
1 can Kidney Beans
2 Tbsp Olive Oil
1 Tbsp Brown Sugar
12 oz Elbow Macaroni - Cooked
½ cup Burgundy
1 tsp Black Pepper
½ tsp Oregano
1 ea Bay Leaf
½ tsp Basil
½ tsp Fennel Seed
¼ tsp Thyme
¼ tsp Chopped Parsley
½ tsp Chopped Garlic
As needed Corn Starch Slurry (corn starch and water mixed)
To Taste Salt

Yield: 2 ½ - 3 Gallons

Method:

1. In a large soup kettle sauté celery, onions, garlic, carrots, peppers, and mushrooms in olive oil until slightly tender.
2. Add tomato paste and brown sugar and cook until tomato paste has caramelized - stirring constantly
3. Add the stock, wine, diced tomatoes, tomato sauce and seasonings
4. Add cooked beef and sausage and bring to a slight boil
5. Thicken slightly with corn starch slurry
6. Season with salt as needed.
7. Add macaroni. Serve

 

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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