Beef Vegetable Soup

Ingredients

1 cup dried porcini mushrooms
3 cans (13.25 oz. each) beef broth
1 tbs. olive oil
1 lb. beef top round steak cut into 1.5 x .25 x .25 inch strips
2 cloves garlic, pressed
1 cup frozen small whole onions
16 oz.s can diced tomatoes
10 oz.s pkg frozen green peas

Instructions

Combine the mushrooms and 1 can of beef broth in a small bowl. Let stand 30 minutes for mushrooms to soften. Heat oil in a 4 qt. saucepan or 5 qt. Dutch oven over medium-high heat. Add beef and stir fry 1 to 2 minutes. Remove beef to a bowl and keep warm. Add garlic to pot and cook stirring constantly for 1 minute. Drain mushrooms reserving broth. Chop mushroom and reserve. Add reserved broth to saucepan along with remaining 2 cans of broth. Bring to boiling and add onions. Return to boiling and cook 3 minutes. Add tomatoes, green peas, reserved beef and mushrooms. Return to boiling. Reduce heat to low and simmer for 5 minutes. Makes 4 servings.