it just adds so much to the pork stews, you don't even need to put in a lot,
Lee

--
Have a wonderful day

"Peppermint Patootie" > wrote in message
news
> 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