Savory Mushroom-Meat Soup 

This flavorful, meaty soup adds a sophisticated touch to your seudah. Pair it with chicken-filled kreplach for a real Purimdik feel. 

SERVES 6–8 

• oil, for sauteing
• 2 large onions, diced
• 2 large sweet potatoes, cubed
• 2 cups sliced portobello mushrooms
• 2 strips bone-in flanken
• ¹⁄₂ tsp garlic pepper
• 1¹⁄₂ tsp salt

In a large pot, saute onions in oil until beginning to brown. Add sweet potatoes and mushrooms and saute an additional 10 minutes. Add flanken and brown on both sides. Pour in water to generously cover vegetables and add spices; mix to combine. Bring soup to a boil and lower heat. Simmer for 2 hours. Remove flanken from pot and cut into small pieces. Return to soup and serve.

(Originally featured in Family Table, Issue 682)