Beautiful Brisket Broth Soup

1. 1

   Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.

2. 2

   Melt the butter in a wide deep pan and then saute onions and garlic until translucent. Saute mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.

3. 3

   Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).

4. 4

   Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.

5. 5

   Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.

* Per serving · 4 servings · Values may vary.

No additional tips available.