Beef Stroganoff Soup

Ingredients:

Method:

In a pot with a large bottom on medium heat add Chicken Stock, and Bay Leaves. Cover, then bring to a simmer, reduce heat to low.
In a fry pan on medium high heat add Oil, allow to get hot. Add Beef, sauté for 5 minutes (until water reduced), stir then sauté for 5 more minutes more. Add Beef to the pot, leaving Oil in fry pan.
Reduce heat to medium. Add Butter to the pan, allow Butter to melt. Add Mushrooms to pan, sauté for 5 minutes, (until Mushrooms shrink).
Move Mushrooms to pot, leaving Oil in fry pan.
Add Onion, and Chili, to fry pan, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 10 minutes. Add in Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes. Add in the Carrot, sauté for 8 minutes. Deglaze fry pan with Red Wine, allow Wine to mostly reduce. Move the vegetables to pot.
Add 15 ml of Oil to the pan, then add Tomato Paste, sauté for 2 minutes. Add in Garlic, sauté for 30 seconds.
Deglaze pan with Wine, and reduce Wine until mostly reduced. Move Garlic to pot. Add Oregano, Thyme, Cloves, Salt, and Pepper, to pot.
Add in Mustard, Worcestershire Sauce, and Stock. Bring to a simmer and allow to simmer for 1 hour. Add the Peas, Corn, and Sour Cream. Simmer for 5 minutes.
Roux:
- Add Butter to a pan on medium heat, allow to melt, sauté 3 minutes, (until frothing slows). Add in Flour, sauté for 3 minutes. Add Roux to pot, mix well.
Serve.