The quantities provided above are averages only.
Fresh Mushroom Fiorelli
240 grams
Irish Beef Mince
1 unit(s)
Grated Italian Style Hard Cheese
2 sachet(s)
Beef Stock
5 grams
Thyme
1 pack(s)
Passata
120 grams
Peas
1 sachet(s)
Balsamic Glaze
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
1 tbsp
Flour
½ to taste
Sugar
Place a large pot over medium-high heat (no oil).
Once the pot is hot, fry the beef mince until browned, 3-4 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
Add 1tbsp flour (per 2P) and mix well with the beef mince.
Pick the thyme leaves and roughly chop (discard the stalks).
Add 400ml water (per 2P), stock, passata, balsamic glaze, thyme and 1/2 tsp sugar (per 2P). Pop in the mushroom and spinach fiorelli and mix everything carefully. Cover and simmer for 4-6 mins, until the soup is thickened slightly.
IMPORTANT: Mince is cooked when no longer pink in the middle.
Pop in the peas and allow to warm through. Add a splash of water, if required to loosen the soup. Season to taste with salt, pepper and sugar.
Divide the beef with spinach and mushroom fiorelli soup between bowls. Sprinkle over the Italian hard cheese.