e_moon60 (e_moon60) wrote,

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Soups of the Days

In the past two weeks, I've made some really good soups (yes, patting own back...tough) and took pictures of them in situ without showing just what a mess I make while making soup.    Soup #1, also known as "the bone soup" because it started with some cow vertebrae (it was "the vertebrae soup but a friend thought that was too gruesome) had two incarnations, having been eaten down on the first two meals; it had sausage added on the next day, and some mushrooms and stuff.   This is what it looked like midway through the second version, when a couple of quarts of it had been pulled out to take to a friend whose mother had died.

Although there are still some shreds of beef that finally (!) cooked off the bones, our son ate most of the beef on Saturday night, so I added the sausages on Sunday.   The original started with the bones and a quart of homemade beef stock, onion/garlic/celery/carrot/garlic/bay leaf/rosemary/peppercorns (just like making stock) to which I added a big can of Ro-Tel diced tomatoes & green chilis and  then potatoes.   For the next day, in addition to the sausages, I added a jar of spaghetti sauce I happened to have, a small can of Ro-Tel tomatoes & green chilis, fresh mushrooms,  and a can each of black beans and red beans, well rinsed of can juice.   

This weekend's soup was different.  Last April I'd made a humongous batch of meatballs--ground venison, ground beef, and pork sausage for the meats.   Froze over half of them.  I took the last package of the frozen meatballs, two jars of brown gravy (commercial, two different brands--cleaning out the shelves), a 28 oz can of diced tomatoes, 2 small cans of Ro-Tel with lime juice & cilantro, then sauteed a diced onion, two ribs of celery, chopped, and about a quarter pound of fresh mushrooms, added that to the meatballs...and three Yukon Gold potatoes, cut into chunks. 

None of the meatballs were left today (our son had several bowls of this Saturday night)  but the remainder made a hearty supper for the two adults tonight.   It was thick, but not as thick as last week's (especially with the beans in it...they thicken a soup something fierce.)

I really need to make chicken stock again, but will wait until it cools off a little.  Though I plan to make stock in the huge pots again, I'm liking this 8 quart one for the intermediate-to-large soups. 
Tags: cooking, soup

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