Soup for the soul… and well-being!

Soup for the soul… and well-being!

19:14 20 January in GreenMarket

unnamedJanuary is National Soup Month, and there’s nothing like warming up with a hot bowl of soup on a chilly Florida day. Did you know there are suggestions that the word “soup” can be traced back to the sixth-century Latin word “suppa,” meaning a piece of bread eaten in broth

Stop by the market this Saturday to get everything you need to make a tasty simmering pot of soup. We recommend our favorite soup recipe from our very own, Lori Nolan! Add a warm baguette from Loic Autret French Bakery with organic butter from Farriss Farms and you got yourself a suppa!

Steak and Mushroom Soup


1- ½ lbs flat iron steak, trimmed, cut into 1-inch cubes

3 tbs olive oil

3 tbs unsalted butter

3 med onions, chopped

3 carrots, finely chopped

2 ribs celery, finely chopped

1 lb fresh baby bella mushrooms, thickly sliced

Flour for dusting

6 cups of beef stock

1- ½ tsp salt

¼ tsp pepper

1 bay leaf

1- ¼ lb escarole, washed & torn into bite size pieces

For marinade:

2/3 cup oil

2 tbs lemon juice

1 tbs dark brown sugar

1 tsp Dijon mustard

1 clove garlic, minced

Marinade: whisk together the oil, lemon juice, brown sugar, Dijon mustard and garlic in a bowl. Add cubed steak, make sure the meat is submerged in the marinade. Set aside for 1 hour. Heat half the olive oil and butter in a large stock pot. Add the chopped onion, carrots, and celery. Cook over medium heat until golden, about 5 minutes. Add mushrooms and continue cooking until they are wilted. Remove vegetables from pot and set aside. Add remaining oil and butter. Pat the steak cubes dry and flour them, shaking off excess. Brown in oil and butter over medium heat, be careful not to burn the flour. Remove and set aside. Return cooked vegetables and mushrooms to the pot along with the sliced onions. Add 6 cups of beef stock. Bring to a simmer and add salt, pepper and bay leaf. Simmer for 15 minutes, skimming if necessary. Add steak and simmer another 10 minutes before adding escarole. You may add more stock here if you think the soup is too thick. Simmer just long enough for escarole to become tender. Do not overcook. Correct the seasoning if necessary.

Get more recipes like this from the GreenMarket’s cookbook, Tastes of the Season: Favorites from the Delray GreenMarket, available at the CRA office or at the Market for just $12.