Best Brown Soup Stock Recipes
BROWN SOUP STOCK
If you don't want to use bouillon because of all the chemicals... why not make your own? It's easy, it's healthy, and tastes way better, too. Some people call it "bone soup" and it is actually good for your bones, too!! This is from The Woman's Day "Collector's Cookbook" which they printed in the magazine on May 13, 1980. It was in my mother's recipe drawer.
Provided by Marcia McCance @mmccance
Categories Chicken Soups
Number Of Ingredients 8
Steps:
- In a shallow roasting pan bake bones, 1 carrot, and 1 onion, in preheated 400 F oven for 30 minutes or until browned.
- Place bones and vegetables with remaining ingredients in slow cooker. Cook on low for 7 to 9 hours.
- Strain the stock. Cool; pour into freezer containers, label and freeze.
- Makes about 6 cups stock, lasts in freezer for up to 3 months.
- NOTE: You can do the same with the left over turkey carcass at Thanksgiving and you don't have to roast it first, because you already have. Just throw it in the slow cooker with the other ingredients. I have a friend who swears that this is one of his favorite soups from childhood.
BROWN SOUP STOCK
A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Stocks
Time 6h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
- Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
- Add browned meat and seasonings; bring to a boil.
- Reduce heat and simmer for 5 hours.
- Add the vegetables and cook for an addidional 1 1/2 hours.
- Strain through a cheesecloth and cool.
- When cold, remove layer of fat which forms on the top.
- Serve hot.
- Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.
Nutrition Facts : Calories 14, Fat 0.1, Sodium 715.5, Carbohydrate 3.3, Fiber 0.7, Sugar 1.5, Protein 0.3
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