In the October 2010 issue, there is an article on roasted soups with five different recipes. But why the need to roast something when it is already meant to be "souped"? Because roasting concentrates the flavours in your meats and vegetables and thus giving your end-product, the soup, a richer, deeper kick.
I adapted this entry from one of them - the roasted beef, mushroom and barley soup - simply because there is no barley in the kitchen, but had some celery and carrots which I wanted to clear. Having them both gave a sweeter taste to the soup while keeping it clear. Also, JL suggested having this as pasta soup. But I am often rebellious and used Chinese noodles instead.
1.5 pounds beef steak tips, cut in 1-inch pieces
1 cup baby portabella mushrooms, halved
3 celery stalks, stringed and diced
1 carrot, peeled and cut in 1-inch pieces
1 yellow onion, halved and sliced thinly
1 quart low-sodium chicken stock
Salt and pepper to taste
1. Preheat oven to 425F.
2. Mix steak tips, mushrooms, celery, carrot, onion in a baking tray. Season with salt and pepper.
3. Add a glug of olive oil and mix evenly while spreading it out in a layer.
4. Roast for 30 minutes.
5. Transfer everything into a pot and add the chicken stock.
6. Bring to boil and pressure cook for 10 minutes.
Serves 4-6 happy adults. 4 with just the soup. 6 with pasta or noodles.