In article >,
"Stormmee" > wrote:

> parsnips, turnips, rutabega, carrots, green beans, onion , Lee

Nice choices. I'd hate to waste rutabaga by putting it in soup, though.
I love it too much just cooked up in water with butter, salt, and pepper.

But the other items, hmmm....

Priscilla

> "Peppermint Patootie" > wrote in message
> news
> > In article >,
> > "Evelyn" > wrote:
> >
> >> Speaking of home made soup......
> >
> > I finally roasted the leg of wild boar (just free-range pig, I think) I
> > had in the freezer, and we had it for family dinner Sunday. It was very
> > good, but I overcooked it a bit. Next time I'll use a lower temperature
> > and cook it much slower, maybe in an oven bag with apples and onions and
> > fresh herbs and garlic. I did slip bits of garlic into the meat all
> > around before roasting. The effect was a meat that tasted a lot like
> > lamb. Very different from feedlot pork.
> >
> > Anyway, I have the (jointed) leg now, from which I cut the rest of the
> > meat for curry. I plan to brown the bone in the oven with onions etc.
> > and then make a broth. I'm not sure what kind of soup to make with the
> > stock, though. Maybe borscht?
> >
> > Priscilla