I love this soup and especially the first step in which the beef is simmered in red wine vinegar. Be sure to use a good quality vinegar, and a good red wine that you would drink.http://whatscookingamerica.net/KarenCalanchini/BeefBarleySoup.htm
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RCP: Beef And Barley Soup from The New England Soup Factory Cookbook
- Thread starter karennoca
- Start date
I've been making 3 gallons of soup each week for our Covenant House teen shelter and this is perfect
we had snow last night, so soup is much wanted these days. they serve it every afternoon for the kids dropping in. I'm taking them creamy chicken alphabet soup tomorrow. I could make the barley recipe with moose!
we had snow last night, so soup is much wanted these days. they serve it every afternoon for the kids dropping in. I'm taking them creamy chicken alphabet soup tomorrow. I could make the barley recipe with moose!
Not in the same category as New England soup kitchen or such, but here is a soup
that you can make in 45 minutes and is really delicious for your caring project.
Sausage Corn Chowder
brown 1# bulk sausage (no reason it couldn't be moose!!)
1 onion, chopped
28 oz. can diced tomatoes
1 tomato can of water
1 can cream style corn
1 can whole kernel corn
1 large potato, diced (optional)
3 TBS (yes) dried basil
Black pepper. Usually doesn't need any more salt
Mix all together and simmer for 45 minutes to an hour. Add 1 5 oz. can of evaporated milk. Bring to simmer. Serve.
that you can make in 45 minutes and is really delicious for your caring project.
Sausage Corn Chowder
brown 1# bulk sausage (no reason it couldn't be moose!!)
1 onion, chopped
28 oz. can diced tomatoes
1 tomato can of water
1 can cream style corn
1 can whole kernel corn
1 large potato, diced (optional)
3 TBS (yes) dried basil
Black pepper. Usually doesn't need any more salt
Mix all together and simmer for 45 minutes to an hour. Add 1 5 oz. can of evaporated milk. Bring to simmer. Serve.
Yesterday, I had a pot roast left over so I cut it up and simmered in the vinegar called for
Of course, the meat was already cooked and tender. so I simmered for about thirty minutes only. Then continued with the recipe. A good way to use up the pot roast. However, that step is crucial to the recipe, it iimparts a wonderful flavor to the meat. I have also used filet mignon in place of stew meat, when I get it on sale, and just cook until tender....that is also delicious.
Of course, the meat was already cooked and tender. so I simmered for about thirty minutes only. Then continued with the recipe. A good way to use up the pot roast. However, that step is crucial to the recipe, it iimparts a wonderful flavor to the meat. I have also used filet mignon in place of stew meat, when I get it on sale, and just cook until tender....that is also delicious.
obligatory snow picure. taken yesterday
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/sept30202015.jpg~original
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/sept30202015.jpg~original
lana-in-fl
Well-known member
And I'm excited about the high dropping to 83 F this weekend!
I'm here to report that this soup/stew is wonderful using moose! My DH actually was the chef for
this vat of soup. He made about 1 1/2 of the recipe and I added some broth to it for a more soupy consistency, and to stretch it. We have it packaged up in 3 gallon size ziplocks and in the freezer. the kids from remote villages will be happy to have some "home" food. We'll be making some salmon chowder next week.
this vat of soup. He made about 1 1/2 of the recipe and I added some broth to it for a more soupy consistency, and to stretch it. We have it packaged up in 3 gallon size ziplocks and in the freezer. the kids from remote villages will be happy to have some "home" food. We'll be making some salmon chowder next week.