Pot Roast Soup

Season beef with pepper and 1 teaspoon salt. Warmth oil in a substantial pot over medium-excessive warmth. Add the beef and cook dinner unless browned on every aspect, about 4 minutes. Add wine and produce to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring every so generally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring every so generally, for 1 minute.

Add broth, thyme, bay leaf and the final 1/2 teaspoon salt. Bring to a boil. Decrease warmth to a simmer, duvet and cook dinner unless the beef is gentle, about 1 1/2 hours.

Plug bitter cream and pepper in a little bowl. Serve the soup topped with the bitter cream.