It was cold and dreary in Salt Lake City.
A perfect day for some hot soup. Got out about a quart of that beef stock I made earlier, and some stuff to put in it.
Some top round, a parsnip, frozen corn, green beans and mushrooms. The veggies were cleaned, peeled, cut as needed, beef diced. First step was getting a little color on the mushrooms.
They were pulled out when nicely done, the stock and parsnip hit the heat.
A bit later the...