When it comes to cooking, we like things to be quick and easy—as long as flavor is not sacrificed. However, when it comes to soup, we realize that an extra few minutes of prep work make a real difference in the richness and quality of a recipe.
Quickly sautéing vegetables before adding them to the slow cooker scales back their acidity and firmness. Allowing them to then simmer in the slow cooker for hours allows all of the ingredients to meld. It's the perfect formula for a successful soup!
Recipe information
Yield
Serves 4-6
Ingredients
Preparation
Step 1
On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
Step 2
Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
Step 3
Cook on low heat for 4 hours.
Step 4
Add lemon juice, parsley, and eggs 30 minutes before serving.
Step 5
Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.
