from the Test Kitchen
We cut the zucchini on a mandolin slicer for paper-thin slices which only need warming through. If piquillo peppers are unavailable, use fire-roasted red capsicums. Pureeing a portion of the soup amalgamates the ingredients, making it a more hearty soup.
Slow cooker stroganoff soup
SERVES 4 PREP + COOK TIME 6 HOURS 30 MINUTES
2 tablespoons extra virgin olive oil
1 kg beef brisket, trimmed and cut in half
12 eschallots, sliced thinly
2 tablespoons plain flour
¼ cup (60ml) Worcestershire sauce
10g packet dried porcini mushrooms
1 litre beef stock
1 teaspoon brown sugar
1 tablespoon tomato paste
2 fresh bay leaves
500g mixed mushrooms, sliced
½ cup (120g) sour cream, to serve
¼ cup finely chopped dill, to serve
