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.
- 1 1/2 cups beef broth
- 2 cups drippings, reserved from Holiday Short Ribs
- 1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts
- 1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped
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.