Last weekend I set out to make beef broth. I had a "soup bone" in the freezer from my Amish farmer in PA; they sell it either by one bone or something like 20 pounds of bones. I am not yet set up to process 20 pounds of bones into stock, so it was one bone that I had purchased. After reading through all of the advice to Sarah on our dark days list serve, I set forth making my own broth!
101cookbooks a couple weeks ago, and really couldn't stop thinking about making it. I'm not sure how she feels about her recipe on my website, so for the full run-down, click thru to her recipe. Below are the changes I made in making my soup:
- For the 5 cups of stock, clearly I used my beef broth rather than Bouillon that she used (also turning a vegetarian soup into a not-so one)
- I still haven't been able to find any local beans, so I used canned cannelli for my soup.
- From her picture I can tell her cabbage was green; I had both red and green cabbage, and used both. Not as attractive in the end, but it used up my red cabbage that was really beyond it's prime.
On to the French onion soup:
So aside from the "not sweet enough" comment from the hubby, and my personal opinion that I was a little too light-handed with the swiss, this first time in making french onion soup was awesome. It is WAY easier than I once thought!