Winter Is Coming! Here is a Soup Recipe That Literally Has Fed Thousands of People

This recipe was developed and given to me by a dear friend. He could scale this for 10, 100, or 500.

Norman’s Venus De Milo Soup

Yield 10-15 servings

Ingredients:

• 2- lbs. Ground beef (80/20)
• 1-28 oz can Crushed Tomatoes
• 2 Qts. Beef Stock ( I use Better Than Bouillon link )
• 1 Qt. Chicken Stock (Better Than Bouillon)
• 1.5 pkgs. Lipton Onion Soup and Dip Mix
• 1.5 lbs. Frozen Mixed Vegetables
• 1 lb. Cremini mushrooms sliced
• 1- Medium Onion ¼” dice
• 1- Cup Orzo
• 2 tsp Garlic Powder
• 3T Olive oil divided by 1/2
• 3T Unsalted Butter divided by 1/2
• 2 T Crushed Red Pepper w/juice. (Gonsalves Brand. Also called Pimenta Moida link )

Instructions:

• Sauté onion in a large stock pot over medium-high heat with ½ the butter and olive oil until translucent
• Remove onion and reserve.
• Sauté’ Mushrooms over high heat until they have given up the moisture and browned.
• Remove and reserve with onions
• Deglaze pan with a little water or red wine while scraping fond
• Reserve w/onions and mushrooms
• Add the remaining butter and oil to pot and
• Add beef and season with Garlic Powder
• Brown beef
• Add Crushed Red Pepper and cook for 5 minutes
• Add Beef Stock and Chicken Stock.
• Bring to a simmer
• Add Soup/Dip Mix
• Simmer for 5 minutes
• Increase heat to high
• Add Mix Veg.
• Boil for 5 minutes
• Add reserved onions and mushrooms with juices
• Return to a boil and ADD Orzo
• Boil for 7-9 minutes until Orzo is al dente
• Serve with Portuguese Rolls or Italian bread

Note: I haven’t had good results reheating or freezing the leftovers as the Orzo becomes mushy.

For that reason, I like to par cook the Orzo separately in beef/chicken stock.

Unfortunately, Norman is no longer with us. He lives on through the many recipes and cooking lessons that he shared over some 65 years as a cook.

Rest In Peace Norm, you are loved and missed by many.

submitted by /u/Babydontcomeback
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