It's been so, so good. At about midnight I'll throw all the bones in a pot of water with some salt and pepper and put it on low, and add a bunch of water in the morning. Then before lunch or dinner I'll dump the broth through a strainer into a bowl, put it back in the pot, and chop up some onions, carrots, celery, and potatoes and throw them in in there with some spices.
Today I threw a handful of rice in there. I cook it for about another half hour.
If there's any leftover chicken I'll cut that up and put it in 5 minutes before it's done, otherwise it's just chicken vegetable which is still bomb. I often put a little butter in there too.
It's so good. I had a longstanding brainworm telling me I don't really like soup, but that's because people eat WAY more canned soup than homemade soup. It's so so good.
You're the ones that eat something literally called Brown Sauce
That's there as a trick. If you dilute it to a warm grey sauce it's edible, but as brown it's like leaving out a bottle of ghost pepper sauce as a joke.
you should try sauteeing your mirepoix before putting it in the soup, very good.
I was thinkin about that - I will next time! I always sautee chili vegetables way longer than recipes say and it's really good
I always make stock/broth out of it, freeze it, then use it for other dishes later such as won ton soup or ramen with a nice marinated pulled pork roast and bok choy :chefs-kiss:
Soups are amazing. I like more the veggie variety but some spicy clear chicken broth on a cold day is pure cozymaxing
Soup is an elite food if you make it yourself and not worth it whatsoever if purchased. I spent seven hours making french onion soup once and I've been riding that high for 3 months.
I wish there was some way to collect beef bones that made sense. The only way I can ever think of is to eat a ton of Ribeyes and save the rib bones... Which feels absurd. I try to treat meat, especially beef, as a rare treat. Everywhere I've looked knuckles and whatnot are really not cheap, too.
If your community has a farmers market, butchers there might be willing to give you bones. This is how I got lamb bones for making stock.
You should try it without the chicken! It tastes even better when you know an innocent animal was not tortured to make it :quokka-smile:
Wombat stew,
Wombat stew,
Gooey, brewy,
Yummy, chewy,
Wombat stew!https://www.booktopia.com.au/wombat-stew-marcia-vaughan/book/9781743621837.html
God I need to save this whole thread, god-tier soup tips
Soup is way to easy to make for how good it is and how easy it is to make a shit ton of servings
Set aside a cup of broth and mix in a spoon of corn starch to thicken, then recombine with the stock once you've added a whisked egg dropwise.
Bit of soy, bit of mirin, maybe some coriander for colour. Boom, egg drop soup
Posting in my own thread: Also if you have good bread that went stale, it can be so good in soup.
I found that breaking it up with a hammer isn't great because there's too much dust and it just thickens it way too much. Either carefully saw the bread into chunks, or hit a knife with a rubber mallet to make cleaner breaks. I am not responsible if you die btw
bread makes amazing dumpling-like morsels that are often not even soaked all the way through after a long time.
This is reminding me that I need to make @strawberry 's veggie soup again. That stuff was the bomb
My post was purged :lenin-rage:
@strawberry can you sauce us that recipe? I remember it being somethings like carrots, onion, celery, potato, and spices.
been doing lots of homemade soups/stews lately and i think it's forcing me to learn to cook french style. lots of deglazing and mirepoix and "put wine in there" and damn it's all so good. did apple cider stew last night and shit was :chefs-kiss:
Put both, don't let society dictate your soup ingredients.
