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Be sure to save some drippings and meat from Holiday Short Ribs in order to combine them with the thyme-scented veggies of the Mushroom Walnut Tarts to make this easy and hearty soup.
In a medium pot over medium heat, heat the beef broth and drippings. Add the mushrooms and onions. Bring to a simmer, and then stir in the short ribs. Let heat through and serve.
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Recipe copyright Sandra Lee, 2011
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