Tomatoe tuscan soup Chef Graham Davis

My measurements and it made a large pot.
Beef about 1 pound chopped very small.
Onions 1 cup chopped fine and some sliced thin.
Carrots 2 cups chopped small or shredded.
Celery 1 cup chopped fine
Mushrooms 2 cups chopped fine
Garlic 1-3 chopped fine
Crushed Tomatoes Diced tomatoes I used 3 28oz cans total.
35% cream. whipping cream
Tomatoe paste. 1 can
Basil Pesto 2 tsp.
Oregano to taste. I didn't use it.
Hot chili powder to taste. I used chili powder
salt and pepper to taste. I used about 3 tsp. salt and 2 tsp pepper
Beef stock 4 pints.
those are the ingredients chef Graham Davis gave me and the soup is almost as good as it was the night in the restaurant.
To can it put into pint jars and pressure can for 75 min.
I am doing half pints for one meal servings and will use that time as well. No time given for half pints so better safe than sorry.
This is a great start and finish to the soup but you can use less ingredients if you don't care for them and add lots more of ones you like or add more vegetables to suit your taste.
It was interesting making this since it was a blank slate. Hope you give it a try and really like it.

Видео Tomatoe tuscan soup Chef Graham Davis канала grandma lynda