On 03/12/2014 09:49 AM, Janet Bostwick wrote:
> I'm really comfortable working with chicken stock or ham bones for
> making soup. Right now I have oodles of plain beef broth that I don't
> know how to handle. The broth is totally unseasoned and defatted as I
> am cooking chuck steaks, beef shank and the like to add to Baxter's
> dinners.
> I'd like to make soup, but I have no idea what kinds of things to do.
> I did pull the Spanish Beef Soup recipe from Food Network and it looks
> yummy, but I am shy too many ingredients right now. So, help, please?
> Thanks
> Janet US
>
Chances are very high that any beef-based soup will already call for
beef broth. If it only lists water, consider adding broth instead. Some
of my very favorite beef soups are Beef, Barley and Mushroom soup, Steak
Soup (with real leftover steak. This doesn't happen often!), Beef
Vegetable soup and Beef and Cabbage soup. Cholent could possibly
included. Nancy's Hungarian Short Ribs call for water. I don't see any
reason why you couldn't use your homemade broth, though I haven't
actually tried it. Another thought is to reduce the broth a bit and
season it for cold consommé or bouillon to sip. Just a few ideas. I
think you have a treasure there.