Steak Soup with Norton

Ingredients

• 4 tablespoons butter
• 1/2 pound mushrooms, sliced
• 1 tablespoon olive oil
• 1 pound beef, cut into cubes
• 1 onion, chopped
• 1 cup carrot, chopped
• 1/2 cup celery, chopped
• 1 cup potato, peeled and chopped
• 6 cloves garlic, pressed
• 3 (16-ounce) cans beef broth
• 1-1/4 cup water
• 1 (8-ounce) can tomato sauce
• 1 cup St. James Winery Estate Norton Wine

Instructions

1. In a large pot or Dutch oven melt butter over medium heat.
2. Add mushrooms and sauté about 2 minutes. Remove from pot.
3. Add oil and brown beef cubes.
4. Add onion, carrot, celery, potato and garlic. Sauté about 15 minutes.
5. Add broth, water, tomato sauce and mushrooms. Bring to a boil.
6. Reduce heat and add wine. Simmer about 10 minutes and serve.