How to make it

  • In a very large stockpot, sweat the onions, shallots, and celery in the oil, on low heat, until translucent.
  • Cut up the meat into small dice (1/4” to 1/2” pieces). It helps if the meat is partially frozen.
  • Brown the meat cubes in some oil, in a skillet for a few minutes in batches if necessary, then put the meat and the juices into the pot along with the second batch of ingredients.
  • Lower heat and simmer, covered, stirring occasionally, for 30 minutes.
  • Meanwhile, chop up the mushrooms.
  • After the 30 minutes have passed, add the mushrooms to the pot.
  • Cover and simmer, stirring occasionally, for 20-25 more minutes.
  • Serve with salad and pieces of toasted, buttered baguette for dipping.
  • Delicious!

Reviews & Comments 3

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  • mellian 12 years ago
    We love buffalo. This soup sure looks like a keeper.


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  • krumkake 12 years ago
    You are the soup GURU - great recipes!
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    " It was excellent "
    dariana ate it and said...
    This sounds so good, I am definitely going to try it.
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