Vegetable Beef Soup
2 slices bacon
1 medium onion, chopped
1 lb brown (crimini) mushrooms, chopped medium
3 medium stalks celery
2 cloves garlic
2 tbs tomato paste
cup dry red wine
1 tbs low-sodium soy sauce
3 cups diced celery root - about inch dice or a little smaller
5 cups beef broth
tsp pepper
tsp red pepper flakes or teaspoon cayenne pepper
1 tsp dried thyme
2 bay leaves
2 cups chopped leftover beef
1 packet unflavored gelatin
cup chopped fresh parsley
chopped chives (optional)
Fry bacon until crisp. Remove bacon from pan and set aside to cool.
Cook onion in bacon drippings until soft and beginning to brown. Add mushrooms, and cook until the mushrooms have shrunk in size and lost most of their water. Add celery, and cook for another 2-3 minutes.

Make a space in the center of the pan, and add garlic. Cook until garlic is fragrant (don't let it brown). about one minute. Add tomato paste and stir well.
Add wine to pan and cook for a minute or two, stirring to get any browned bits off the bottom of the pan.
Add soy sauce, celery root, broth, pepper, pepper flakes, thyme, and bay leaves. Bring soup to a simmer and cook until celery root is tender, about 15 minutes.
Taste (carefully!), and adjust seasonings. Add the beef to the soup and bring the soup back up to a simmer for five minutes.
While soup is simmering, chop cooked bacon,
Turn off heat, remove bay leaves from soup, stir in gelatin and parsley.
Serve with a garnish of chopped bacon, and, if desired, chopped chives.
Recipe yields about 10 one-cup servings