Yeah It has been bitterly cold here in the North, as it has been elsewhere in the states this winter. I was just in the mood to make some soup today, so I ended up making some Beef Noodle Soup.
1. I started out by cooking up a mirepoix, at the end of the veggies sweating, I added in some noodles to brown them a little, this will excrete a nutty flavor into the broth at the end.
2. After the mirepoix cooked down some, I added some salt and pepper for seasoning, I layer when I cook. After everything was nicely cooked down and the noodles started to become a golden brown color, I deglazed the pan with some Chardonnay, about a cup or so. Just enough to have some liquid left after words.
3. After the deglazing, I let the liquid come to a full rolling boil.
4. I could not find any Stout, but found a Bud-Sprite, so I used it.
5. Me adding the Bud-Sprite for the second deglazing. You have to let the Chardonnay cook out, but do not leave, you have to add the second liquid before everything burns.
6. Have to now let the beer cook down as well, let that go on simmer for about 20 minutes.
7. Last step is to add some Beef Stock, or Broth. Never use bullion, there is way too much salt content.
8. Finished Product.... I treated this Kinda like French Onion Soup, added a piece of toasted sour-dough bread with caramelized garlic spread that I made the other day for garlic infused olive oil that I made. Topped with some provolone cheese that had been put under the broiler until golden brown.
A great warm up on a cold winter day.