Oven Baked MushroomsOven Soup Oyster Mushrooms with Arugula Salad

Oven Soup

500 g / 1 lb
300 g / 10 oz
1 can
5 tbsp
1 can
70 g / 2.5 oz
0.5 l / 16 fl. Oz

2 tbsp
2 tbsp
beef stew
Spanish onion
chopped pineapple
pineapple juice
tomato paste
vegetable broth
white pepper
ground red pepper
white vine vinegar

Serves 6 - 219 cal per serving
Prep-time: 20 min. - Total-time: 120 min.
Oven soup is a dish that can be left to cook on its own for 2 hours. It is also ideal for parties. Preheat the oven to 350 degrees Fahrenheit ( 175 Celcius). Cut the meat into small cubes and place in the casserole. Dice the onion and add to the meat. Clean the leek , cut into thin rings and add to the casserole. Add the chopped pineapple, pineapple juice, tomatoes together with the liquid from the can and the tomato paste. Top up with the stock and mix all the ingredients together. Season with salt, pepper, ground paprika and vinegar. Cover and allow to bake in the oven for approx. 2 hours. It doesn't matter if the soup stays in the oven longer. Shortly before serving garnish with parsley.

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