Beef Consumé

Beef bones
Water
1 carrot
1 stalk celery
½ an onion
1 clove garlic crushed
salt and pepper

roast bones in a little water for 30 minutes at 350 degrees.

Remove from oven and fill the pot with water.

Bring to a boil. Reduce heat to a simmer and cover. Let boil down to about half.

Refill the pot and add the vegetables salt and pepper.

Boil down to half again.

Strain the broth and put through a filter to clarify it.

Rinse pot and return broth to it. Bring back to a boil and reduce to around 4 cups.

Use as concentrated stock or in recipes calling for beef consume.

 Spinach-Pasta Soup

1 small package stew meat about 1 to 1 ½ lbs.

1 small onion finely chopped
1-3 cloves garlic minced
2 cubes Herb Ox beef bullion
10 oz. chopped spinach frozen or fresh
1 can of diced tomatoes, or fresh if in season
2 tsp. salt divided
1 box of bow tie pasta
¼ cup fresh chopped basil or 1 ½ Tbls. dried basil
½ tsp. fresh ground black pepper
Parmesan cheese

Fill large stew pot with water and stew meat. Once it starts to boil add 1 tsp. salt and
reduce heat. Cook at a slow boil until meat is very tender usually the pot will need to be
refilled with water once. Reduce stock to about 8 cups.

Add the bullion to the pot. Stir in the onions and garlic and bring to full boil. Add pasta
and cook halfway before stirring in spinach and tomatoes and remaining salt. Stir
frequently to keep from sticking.

Remove from heat and mix in the basil and pepper just before serving.

Serve with parmesan cheese to sprinkle on top.

This serves 6.
 Woodsman’s Stew

1 ½ lbs. stew meat

1 10 oz. can mushroom soup, or 2 cups fresh
6 oz. can sliced mushrooms or 1 pkg fresh
1 can diced tomatoes or 6 fresh Roma tomatoes diced
1 can pearl onions or1 small onion chopped
1 Tbls garlic powder or 2-3 cloves minced garlic
1 tsp. red wine vinegar
a generous dash of ground cinnamon about 1/8-1/4 tsp
¼ cup water

Fill a medium stewpot with water. Cook meat at a slow boil until water is down to about
a cup. *

Mix in remaining ingredients and simmer on medium low another hour stirring
occasionally.

Serve over rice.

This serves 4.

* Note: This is originally a recipe designed to be cooked in the woods. This can still be
used as a camping recipe using only canned goods or dehydrated ingredients instead.
I’ve also had great luck using this recipe in a crock pot-just skip the water and throw
everything in all at once.
 Chicken Soup

3 chicken breasts depending on size

1 medium onion chopped
1-2 carrots chopped
1-2 ribs of celery chopped
2-3 cloves garlic minced
1 bag medium egg noodles
salt and fresh ground pepper to taste

In large pot fill with water and chicken bring to a boil then reduce heat. Add salt and
pepper. Cook chicken until done then remove from the stock.

Cook vegetables half way and bring to a boil again. It will be necessary to add another
teaspoon or so of salt before adding pasta to the pot.

While the noodles are cooking, cut up the chicken into bite sized pieces and return it to
the soup. Adjust seasonings and serve hot with crusty bread and butter.

This serves 4-5.

 Provincial Beef Stew

2 lbs. bottom round steak cubed

1 ½ cup chopped onion
1 ½ cup chopped carrots
1 cup chopped celery
3 cloves minced garlic
1 can beef broth
1 ½ cups red wine
¼ cup brandy
3 large sprigs fresh rosemary or 2 tsp. dried
3 strips orange peel
4 Tbls. + 2 tsp. olive oil divided
2 Tbls. flour
chopped parsley

Marinade beef and veggies in a mixture of the wine, brandy, 3 Tbls. olive oil, rosemary
and garlic in large covered bowl for 2 hours in the refrigerator.

Heat oven to 350 degrees.

Brown meat in an stovetop/oven safe pot in 1 Tbls. of oil. Set meat aside.

Strain other ingredients from marinade and reserve marinade.

Sautee veggies in the pot in more oil until onions soften. Return meat to pot and add
strained marinade, broth and orange peel. Bring to a boil.

Cover and bake 1 hour. Sprinkle flour over the stew and recover. Bake another hour.

This serves 6.
 Golden Sage Squash Soup

1 onion chopped
1 Tbls butter
6 cups (about 2 lbs) squash, peeled and cubed
2 golden delicious apples, peeled, cored and sliced
2 tsp fresh sage chopped, or 1 tsp dried
1 tsp salt
¼ tsp fresh ground pepper
2 14.5 ounce cans of chicken broth (beef broth gives it a richer flavor)
½ cup half & half or cream *

Sauté onions in butter until tender.

Add squash, apples and sage, salt and pepper. Cook briefly to warm.

Pour in the broth and bring to a boil. Reduce heat and simmer 10 minutes or until
vegetables are very soft.

Puree in batches or with hand blender away from heat.

Add half and half.

Serve warm or cold. Garnish with fried sage leaves and apple slices.

Can be refrigerated for 1 day or frozen up to 3 wks.

*I have used buttermilk.

 Gumbo

2 cups cooked rice

1 lb chicken, an joule or Italian sausage, and/or shrimp
2 Tbls butter
1 onion chopped
2-3 cloves garlic minced
2 Tbls flour
1 cup broth *
½ tsp thyme
½ tsp salt
1 bay leaf
a generous dash of red pepper flakes
1 Tbls red wine vinegar
½ pkg okra thawed
1 can diced tomatoes

Cook meat buy boiling or poaching. Remove to a bowl and cut into bite size pieces if
necessary.

Reduce broth to 1 cup if necessary and reserve.

In same pan melt butter and sauté onions and garlic until soft.

Sprinkle flour over onions and butter to make a rue. Cook whisking constantly until
thick.

Add broth slowly back to the pot whisking constantly along with spices and cook until
thickened continuing to whisk constantly.

Stir in okra, tomatoes and vinegar. Let gumbo thicken up again. If it doesn’t thicken
enough a sprinkle of file’ will help.

Remove bay leaf and stir meat back in to reheat it.

Serve over rice.

*If using precooked meat, substitute 1 cup water and 1 herb ox bullion cube for broth.
 Cream of Mushroom Soup

6-8 cups chicken broth

2 Tbls butter
2 Tbls flour
1 large or 2 small pkg of mushrooms, sliced
3-4 cups cream
1 tsp garlic powder
½ tsp parsley
½ tsp tarragon
dash red pepper flakes
salt and pepper to taste

Use broth left over from Chicken Roll Ups recipe. And serve them with this soup.

Bring broth and butter to a slow simmer with spices. Simmer 15 minutes to marry the
flavors.

Whisk flour into the broth until smooth. Simmer until thickened.

Add mushrooms to the pot and simmer until they are cooked.

Stir in the cream and whisk until thickened. Adjust seasonings.

Serve hot with Chicken Roll Ups.

Can be reheated. Can or freeze to be used in recipes calling for canned mushroom soup.
 Chicken Rice Soup Mix

2 cups instant brown or white rice

½ cup (one large jar) chicken bullion granules
4 tsp tarragon
4 tsp parsley flakes
1 tsp white pepper
4 Tbls butter buds

Store in an airtight container until ready to use.

To make soup:

Bring 3 cups of water to a boil

Add 2/3 cup of the soup mix.

Can also add chicken from a can or pouch for protein.

This is great for a quick meal at home or camping.

Serve with crusty bread to sop broth.

Yield 4 batches that will feed 4 people.

 Egg Drop Soup

2 cups water
2 herb ox chicken bullion cubes
dash minced onions
dash garlic powder
dash red pepper flakes
dash salt
handful of instant rice
1 egg

Bring water to a boil and add everything but the egg.

Beat egg in a cup and drizzle over boiling soup.

DO NOT STIR!

Boil 2 minutes and serve.

 French Onion Soup

5 large onions, preferably Vidalia, thinly sliced

3 Tbls butter
2 cups white wine (optional)
10 oz organic beef consume or stock
10 oz apple cider
10 oz chicken broth
thyme bay and parsley sprigs (bouquet garni)
1-2 clove minced garlic
Kosher salt
½ tsp fresh ground black pepper
1 loaf country style bread or baguette
splash cognac for seasoning (optional)
2 cups Gruyere, Fontina or mozzarella cheese

Heat electric skillet or cast iron pan to 300 degrees. Melt butter in the pan.

Slice onions thinly into half moons.

Add a layer of onions to the pan and sprinkle with a little salt. Repeat layering onions and
salt until all onions are in the skillet.

Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir
occasionally until onions are dark mahogany and reduced to approximately 2 cups. This
should take 45 minutes to 1 hour. Do not worry about burning.

If using the wine, cover onions with it and reduce to syrup consistency.

Add consume, chicken broth, apple cider and bouquet garni. Bring to a boil. Reduce heat
and simmer 15 to 20 minutes.

Cut bread into 2 inch thick slices to fit oven safe crocks. Broil 1 minute to crisp.

Season soup with salt pepper and garlic to taste. Add optional cognac here.

Transfer to 6 individual serving crocks filling to 1 inch below top.

Place a piece of bread on top crisp side down and divide cheese over them.

Place on bottom rack of oven on broil until cheese bubbles and forms a crust over the
soup. The edges will be just starting to brown-keep an eye on it.

Serve with fresh bread.

 Quick Vegetable Soup

2 cups water
1 vegetable bullion cube (or beef or chicken depending if meat is added or not)
1 14 oz. can diced tomatoes
1 tsp oregano
1 tsp basil
1/8 tsp pepper
2 cups mixed frozen vegetables
1 cup stuffed pasta such as tortellini, any pasta will do though.

In a large sauce pan combine water, tomatoes, bullion and herbs.

Bring to a boil.

Add pasta and frozen vegetables.

Return to boiling. Reduce heat and simmer until pasta is tender.

 Brothy Chinese Noodles
.

2 tablespoons sesame oil, divided

1 pound 93%-lean ground turkey
1 bunch scallions, sliced, divided
2 cloves garlic, minced
1 tablespoon minced fresh ginger
4 cups reduced-sodium chicken broth
3/4 cup water
3 cups thinly sliced napa cabbage
8 ounces dried Chinese noodles (see Note)
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 small cucumber, sliced into matchsticks, for garnish

Heat 1 tablespoon oil in a large saucepan over medium heat.

Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook,
stirring and breaking up the turkey, until no longer pink, about 5 minutes.

Transfer to a plate.

Add broth, water, napa, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to
the pan.

Bring to a boil over medium-high.

Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes.

Return the turkey mixture to the pan and stir to combine.

Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).

Makes: 6 servings, about 1 1/3 cups each

Active time: 30 minutes | Total: 30 minutes