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Yield: 10 Servings
| Stock |
| 3 | qt | Water |
| 3 | | Bay leaves |
| | | Poultry seasoning as |
| | | Desired |
| | | Herbs as desired |
| 2 | | Garlic cloves, minced OR |
| 1 | teaspoon | Minced garlic (bottled) |
| 2 | lg | Onions, coarsely chopped |
| 2 | | Celery stalks, in chunks |
| 3 | lb | Meat (chicken, turkey, |
| | | Black peppercorns, a few |
| | | SOUP |
| | | Noodles or pasta as desired |
| 3 | | Carrots, diced |
| 2 | | Celery stalks, diced |
| 1 | | Spanish onion, diced |
| 1 | cups | Green beans, frozen |
| 1 | cups | Potatoes, cubed |
| 1 | cups | Mushrooms, sliced |
| | | Salt & pepper as desired |
| | | Tobasco sauce as desired |
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Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat, return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook til vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread.
Your Hearty Soup is ready. Good luck!
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