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Short Rib Soup with Mushrooms and Pearl Couscous

I made a batch of Red Wine Braised Shortribs, and I saved the vegetables that were used in the braising liquid. With the leftovers, I made this delicious soup. I thank Chef Hubert Keller for sharing this recipe on his television show. It's delicious! To find the Red Wine Braised Short Rib Recipe click here:


2 slices bacon
1 onion, diced small
2 carrots, diced small
1 stalk of celery, diced small
1 leek, white part only, cut into 2‐inch sections
1 sprig fresh parsley
1 sprig fresh thyme
1 fresh bay leaf
1 2‐inch piece celery
1 cup red wine, Pinot Noir
3 cups beef stock
1 cup braising liquid (from Short Rib Recipe)
½ cup shiitake mushrooms, sliced
1 cup pearl couscous
2 tablespoon olive oil
1 tablespoon salt
2 tomatoes, peeled, seeded, and diced
1 cup short rib meat (from Short Rib Recipe), diced
¼ cup chives, sliced into ½ inch pieces

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