Speaking of home made soup......

I bought two turkey wings, threw them in a big pot with some water and salt.
While it was coming up to a boil, I chopped onion, celery, carrots, parsnip,
potatoes, and added those to the pot, which was simmering nicely by then.

I added a pinch of dill weed, some parsley, and black pepper and a knorr
chicken bouillion cube. I let it cook for a couple of hours then removed
the wings and separated the meat and bones, threw out the bones and chopped
the meat into nice little bite size pieces, and put that back into the soup.

It came out really delicious and when it was refrigerated it jelled up
nicely because it was so rich. I saved 4 quarts in the freezer for future
use, and we ate the rest that night.

When I served it, I boiled some pasta separately and added that to the soup.

I always boil the noodles or pasta separately because it uses up too much of
the broth, and I don't freeze it with the noodles either, as they tend to
get too soggy while frozen.
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Evelyn wrote:
> Speaking of home made soup......
>
> I bought two turkey wings, threw them in a big pot with some water
> and salt. While it was coming up to a boil, I chopped onion, celery,
> carrots, parsnip, potatoes, and added those to the pot, which was
> simmering nicely by then.
> I added a pinch of dill weed, some parsley, and black pepper and a
> knorr chicken bouillion cube. I let it cook for a couple of hours
> then removed the wings and separated the meat and bones, threw out
> the bones and chopped the meat into nice little bite size pieces, and
> put that back into the soup.
> It came out really delicious and when it was refrigerated it jelled up
> nicely because it was so rich. I saved 4 quarts in the freezer for
> future use, and we ate the rest that night.
>
> When I served it, I boiled some pasta separately and added that to
> the soup.
> I always boil the noodles or pasta separately because it uses up too
> much of the broth, and I don't freeze it with the noodles either, as
> they tend to get too soggy while frozen.

Turkeys wings, that's interesting. I love chicken necks and I would always
buy a kilo for the dog and a kilo for us in a soup.

"Ozgirl" > wrote in message
...
> Evelyn wrote:
>> Speaking of home made soup......
>>
>> I bought two turkey wings, threw them in a big pot with some water
>> and salt. While it was coming up to a boil, I chopped onion, celery,
>> carrots, parsnip, potatoes, and added those to the pot, which was
>> simmering nicely by then.
>> I added a pinch of dill weed, some parsley, and black pepper and a
>> knorr chicken bouillion cube. I let it cook for a couple of hours
>> then removed the wings and separated the meat and bones, threw out
>> the bones and chopped the meat into nice little bite size pieces, and
>> put that back into the soup.
>> It came out really delicious and when it was refrigerated it jelled up
>> nicely because it was so rich. I saved 4 quarts in the freezer for
>> future use, and we ate the rest that night.
>>
>> When I served it, I boiled some pasta separately and added that to
>> the soup.
>> I always boil the noodles or pasta separately because it uses up too
>> much of the broth, and I don't freeze it with the noodles either, as
>> they tend to get too soggy while frozen.
>
> Turkeys wings, that's interesting. I love chicken necks and I would always
> buy a kilo for the dog and a kilo for us in a soup.



They really made an awesomely good soup. I will definitely do that again!
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

i am currently in the midsst of making turkey broth, DH deboned and roasted
turkey rolls for me, we both love turkey so in the turkey seaason i try and
get at least six so i can roast or cook one every two months, first night
we ate the legs, put carcass and wings in to simmer then transferred it to
the slow cooker. am now straining and chilling in batches to remove the
fat, i have one particular vision wear pot that is a perfect pot for getting
the fat to the top to skim, when i have seperated the fat it will get
recombined and reduced down by a fourth or so, then portioned and frozen. i
love turkey soup with noodles but i love turkey soup with brown rice even
more.

Lee

--
Have a great day
"Evelyn" > wrote in message
...
> Speaking of home made soup......
>
> I bought two turkey wings, threw them in a big pot with some water and
> salt. While it was coming up to a boil, I chopped onion, celery, carrots,
> parsnip, potatoes, and added those to the pot, which was simmering nicely
> by then.
>
> I added a pinch of dill weed, some parsley, and black pepper and a knorr
> chicken bouillion cube. I let it cook for a couple of hours then removed
> the wings and separated the meat and bones, threw out the bones and
> chopped the meat into nice little bite size pieces, and put that back into
> the soup.
>
> It came out really delicious and when it was refrigerated it jelled up
> nicely because it was so rich. I saved 4 quarts in the freezer for
> future use, and we ate the rest that night.
>
> When I served it, I boiled some pasta separately and added that to the
> soup.
>
> I always boil the noodles or pasta separately because it uses up too much
> of the broth, and I don't freeze it with the noodles either, as they tend
> to get too soggy while frozen.
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8

Stormmmee wrote:
> i am currently in the midsst of making turkey broth, DH deboned and
> roasted turkey rolls for me, we both love turkey so in the turkey
> seaason i try and get at least six so i can roast or cook one every
> two months, first night we ate the legs, put carcass and wings in to
> simmer then transferred it to the slow cooker. am now straining and
> chilling in batches to remove the fat, i have one particular vision
> wear pot that is a perfect pot for getting the fat to the top to
> skim, when i have seperated the fat it will get recombined and
> reduced down by a fourth or so, then portioned and frozen. i love
> turkey soup with noodles but i love turkey soup with brown rice even
> more.
> Lee

Turkey is not real big here, mostly only see it around Xmas apart form the
frozen, self basting types. Having said that, one supermarket chain is
starting to off more choices in turkey pieces all year round.

the whole turkeys aren't often seen except from a bit before thanksgiving to
just after the new year. i shop the sales and get very excited when its
below a dollar a pound. i plan my shopping so i get the cheapest possible
and i shoot for a minuim of six, more if they are cheap enough, Lee

--
Have a wonderful day

"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> i am currently in the midsst of making turkey broth, DH deboned and
>> roasted turkey rolls for me, we both love turkey so in the turkey
>> seaason i try and get at least six so i can roast or cook one every
>> two months, first night we ate the legs, put carcass and wings in to
>> simmer then transferred it to the slow cooker. am now straining and
>> chilling in batches to remove the fat, i have one particular vision
>> wear pot that is a perfect pot for getting the fat to the top to
>> skim, when i have seperated the fat it will get recombined and
>> reduced down by a fourth or so, then portioned and frozen. i love
>> turkey soup with noodles but i love turkey soup with brown rice even
>> more.
>> Lee
>
> Turkey is not real big here, mostly only see it around Xmas apart form the
> frozen, self basting types. Having said that, one supermarket chain is
> starting to off more choices in turkey pieces all year round.
>

"Stormmee" > wrote in message
...
> the whole turkeys aren't often seen except from a bit before thanksgiving
> to just after the new year. i shop the sales and get very excited when its
> below a dollar a pound. i plan my shopping so i get the cheapest possible
> and i shoot for a minuim of six, more if they are cheap enough, Lee
>
> --
> Have a wonderful day
>
> "Ozgirl" > wrote in message
> ...
>> Stormmmee wrote:
>>> i am currently in the midsst of making turkey broth, DH deboned and
>>> roasted turkey rolls for me, we both love turkey so in the turkey
>>> seaason i try and get at least six so i can roast or cook one every
>>> two months, first night we ate the legs, put carcass and wings in to
>>> simmer then transferred it to the slow cooker. am now straining and
>>> chilling in batches to remove the fat, i have one particular vision
>>> wear pot that is a perfect pot for getting the fat to the top to
>>> skim, when i have seperated the fat it will get recombined and
>>> reduced down by a fourth or so, then portioned and frozen. i love
>>> turkey soup with noodles but i love turkey soup with brown rice even
>>> more.
>>> Lee
>>
>> Turkey is not real big here, mostly only see it around Xmas apart form
>> the frozen, self basting types. Having said that, one supermarket chain
>> is starting to off more choices in turkey pieces all year round.
>>
>
>
>
During the Summer we buy Turkey wings and BBQ them...pretty yummy. When we
go to the Renaissance Fair we always get the smoked Turkey legs...I've been
thinking on getting a small smoker and smoke some on my own, we really like
them.

a local grocery sells the legs daily, i just plain like turkey, Lee

--
Have a wonderful day

"Jacquie" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> the whole turkeys aren't often seen except from a bit before thanksgiving
>> to just after the new year. i shop the sales and get very excited when
>> its below a dollar a pound. i plan my shopping so i get the cheapest
>> possible and i shoot for a minuim of six, more if they are cheap enough,
>> Lee
>>
>> --
>> Have a wonderful day
>>
>> "Ozgirl" > wrote in message
>> ...
>>> Stormmmee wrote:
>>>> i am currently in the midsst of making turkey broth, DH deboned and
>>>> roasted turkey rolls for me, we both love turkey so in the turkey
>>>> seaason i try and get at least six so i can roast or cook one every
>>>> two months, first night we ate the legs, put carcass and wings in to
>>>> simmer then transferred it to the slow cooker. am now straining and
>>>> chilling in batches to remove the fat, i have one particular vision
>>>> wear pot that is a perfect pot for getting the fat to the top to
>>>> skim, when i have seperated the fat it will get recombined and
>>>> reduced down by a fourth or so, then portioned and frozen. i love
>>>> turkey soup with noodles but i love turkey soup with brown rice even
>>>> more.
>>>> Lee
>>>
>>> Turkey is not real big here, mostly only see it around Xmas apart form
>>> the frozen, self basting types. Having said that, one supermarket chain
>>> is starting to off more choices in turkey pieces all year round.
>>>
>>
>>
>>
> During the Summer we buy Turkey wings and BBQ them...pretty yummy. When we
> go to the Renaissance Fair we always get the smoked Turkey legs...I've
> been thinking on getting a small smoker and smoke some on my own, we
> really like them.
>

"Evelyn" > wrote in message
...
> Speaking of home made soup......
>
> I bought two turkey wings, threw them in a big pot with some water and
> salt. While it was coming up to a boil, I chopped onion, celery, carrots,
> parsnip, potatoes, and added those to the pot, which was simmering nicely
> by then.
>
> I added a pinch of dill weed, some parsley, and black pepper and a knorr
> chicken bouillion cube. I let it cook for a couple of hours then removed
> the wings and separated the meat and bones, threw out the bones and
> chopped the meat into nice little bite size pieces, and put that back into
> the soup.
>
> It came out really delicious and when it was refrigerated it jelled up
> nicely because it was so rich. I saved 4 quarts in the freezer for
> future use, and we ate the rest that night.
>
> When I served it, I boiled some pasta separately and added that to the
> soup.
>
> I always boil the noodles or pasta separately because it uses up too much
> of the broth, and I don't freeze it with the noodles either, as they tend
> to get too soggy while frozen.

I made quick chicken and rice soup tonight. I screwed up because I forgot
to put it in the crockpot like I intended to. Angela is getting sick and I
thought the soup would help.

She doesn't like cooked carrots, but she ate them tonight. I chopped them
up along with onions, celery and fresh flat leaf parsley in the food
processor.

I used pre-cooked rice in a roasted chicken flavor. I did heat it up in the
broth because I want it to soak up the extra broth. I added plenty of
cooked chicken to it. She can have that for her dinner when we are at the
dance studio all night later in the week.

Ozgirl > wrote:
: Evelyn wrote:
: > Speaking of home made soup......
: >
: > I bought two turkey wings, threw them in a big pot with some water
: > and salt. While it was coming up to a boil, I chopped onion, celery,
: > carrots, parsnip, potatoes, and added those to the pot, which was
: > simmering nicely by then.
: > I added a pinch of dill weed, some parsley, and black pepper and a
: > knorr chicken bouillion cube. I let it cook for a couple of hours
: > then removed the wings and separated the meat and bones, threw out
: > the bones and chopped the meat into nice little bite size pieces, and
: > put that back into the soup.
: > It came out really delicious and when it was refrigerated it jelled up
: > nicely because it was so rich. I saved 4 quarts in the freezer for
: > future use, and we ate the rest that night.
: >
: > When I served it, I boiled some pasta separately and added that to
: > the soup.
: > I always boil the noodles or pasta separately because it uses up too
: > much of the broth, and I don't freeze it with the noodles either, as
: > they tend to get too soggy while frozen.

: Turkeys wings, that's interesting. I love chicken necks and I would always
: buy a kilo for the dog and a kilo for us in a soup.
Turkey wings are terrific in soup. I use them often, even with a chicken
soup as a kind of cheap flavor enhancer. I may use them in a vegetable
soup too.

Wendy

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
> : Evelyn wrote:
> : > Speaking of home made soup......
> : >
> : > I bought two turkey wings, threw them in a big pot with some water
> : > and salt. While it was coming up to a boil, I chopped onion, celery,
> : > carrots, parsnip, potatoes, and added those to the pot, which was
> : > simmering nicely by then.
> : > I added a pinch of dill weed, some parsley, and black pepper and a
> : > knorr chicken bouillion cube. I let it cook for a couple of hours
> : > then removed the wings and separated the meat and bones, threw out
> : > the bones and chopped the meat into nice little bite size pieces, and
> : > put that back into the soup.
> : > It came out really delicious and when it was refrigerated it jelled up
> : > nicely because it was so rich. I saved 4 quarts in the freezer for
> : > future use, and we ate the rest that night.
> : >
> : > When I served it, I boiled some pasta separately and added that to
> : > the soup.
> : > I always boil the noodles or pasta separately because it uses up too
> : > much of the broth, and I don't freeze it with the noodles either, as
> : > they tend to get too soggy while frozen.
>
> : Turkeys wings, that's interesting. I love chicken necks and I would
> always
> : buy a kilo for the dog and a kilo for us in a soup.
> Turkey wings are terrific in soup. I use them often, even with a chicken
> soup as a kind of cheap flavor enhancer. I may use them in a vegetable
> soup too.
>
> Wendy



I just discovered that! They are really super good. I got these at
Adams.... you know where that is! :-)
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

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

In article >,
"Stormmmee" > wrote:

> i am currently in the midsst of making turkey broth, DH deboned and roasted
> turkey rolls for me, we both love turkey so in the turkey seaason i try and
> get at least six so i can roast or cook one every two months, first night
> we ate the legs, put carcass and wings in to simmer then transferred it to
> the slow cooker. am now straining and chilling in batches to remove the
> fat, i have one particular vision wear pot that is a perfect pot for getting
> the fat to the top to skim,

I use Ball quart canning jars. Work like a charm. And the fat is great
to cook in -- lends a lot of flavor to whatever's being cooked. I used
to make a lovely turkey pilaf, sauteing the mushrooms in leftover turkey
fat which was skimmed off the stock. But that was back when I could eat
rice. *sigh*

> when i have seperated the fat it will get
> recombined and reduced down by a fourth or so, then portioned and frozen. i
> love turkey soup with noodles but i love turkey soup with brown rice even
> more.

I have about a pint of chicken stock right now which is the reduction of
the liquid from poaching seven chicken breasts (well, big 1/2 breasts)
for a big Asian chicken salad for a potluck at church. That is *strong*
stock! I have to find a worthy use for it.

BTW, the Asian chicken salad had in it:

large chunks of poached chicken breast
chunked celery
thin 1/4 ring slices of red onion
frozen petite peas
sliced almonds
mixed colored seedless grapes
I think I'm forgetting some ingredient

in a dressing of:
fresh lime juice
rice vinegar
a little sugar
sesame oil

It was planned to go on a bed of romaine, but it ended up filling up the
big casserole and not having room for the romaine.

Priscilla

Peppermint Patootie wrote:
> In article >,
> "Stormmmee" > wrote:
>
>> i am currently in the midsst of making turkey broth, DH deboned and
>> roasted turkey rolls for me, we both love turkey so in the turkey
>> seaason i try and get at least six so i can roast or cook one every
>> two months, first night we ate the legs, put carcass and wings in to
>> simmer then transferred it to the slow cooker. am now straining and
>> chilling in batches to remove the fat, i have one particular vision
>> wear pot that is a perfect pot for getting the fat to the top to
>> skim,
>
> I use Ball quart canning jars. Work like a charm. And the fat is
> great to cook in -- lends a lot of flavor to whatever's being cooked.
> I used to make a lovely turkey pilaf, sauteing the mushrooms in
> leftover turkey fat which was skimmed off the stock. But that was
> back when I could eat rice. *sigh*
>
>> when i have seperated the fat it will get
>> recombined and reduced down by a fourth or so, then portioned and
>> frozen. i love turkey soup with noodles but i love turkey soup with
>> brown rice even more.
>
> I have about a pint of chicken stock right now which is the reduction
> of the liquid from poaching seven chicken breasts (well, big 1/2
> breasts) for a big Asian chicken salad for a potluck at church. That
> is *strong* stock! I have to find a worthy use for it.
>
> BTW, the Asian chicken salad had in it:
>
> large chunks of poached chicken breast
> chunked celery
> thin 1/4 ring slices of red onion
> frozen petite peas
> sliced almonds
> mixed colored seedless grapes
> I think I'm forgetting some ingredient
>
> in a dressing of:
> fresh lime juice
> rice vinegar
> a little sugar
> sesame oil
>
> It was planned to go on a bed of romaine, but it ended up filling up
> the big casserole and not having room for the romaine.

Mine has no grapes or peas and I use shredded chinese cabbage. My dressing
is soy sauce, balsamic vinegar and a bit of brown sugar.

Peppermint Patootie > wrote:
: 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

I'd say split pea, but that is not kind to diabetics. maybe a half-lentil
with some tomatoes, etc in it. To me, somehow, pork bsed borscht seems
kind of like a mixed metapo-)

Wendy

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

--
Have a wonderful day

"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

nice salad, Lee

--
Have a wonderful day

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Stormmmee" > wrote:
>
>> i am currently in the midsst of making turkey broth, DH deboned and
>> roasted
>> turkey rolls for me, we both love turkey so in the turkey seaason i try
>> and
>> get at least six so i can roast or cook one every two months, first
>> night
>> we ate the legs, put carcass and wings in to simmer then transferred it
>> to
>> the slow cooker. am now straining and chilling in batches to remove the
>> fat, i have one particular vision wear pot that is a perfect pot for
>> getting
>> the fat to the top to skim,
>
> I use Ball quart canning jars. Work like a charm. And the fat is great
> to cook in -- lends a lot of flavor to whatever's being cooked. I used
> to make a lovely turkey pilaf, sauteing the mushrooms in leftover turkey
> fat which was skimmed off the stock. But that was back when I could eat
> rice. *sigh*
>
>> when i have seperated the fat it will get
>> recombined and reduced down by a fourth or so, then portioned and frozen.
>> i
>> love turkey soup with noodles but i love turkey soup with brown rice even
>> more.
>
> I have about a pint of chicken stock right now which is the reduction of
> the liquid from poaching seven chicken breasts (well, big 1/2 breasts)
> for a big Asian chicken salad for a potluck at church. That is *strong*
> stock! I have to find a worthy use for it.
>
> BTW, the Asian chicken salad had in it:
>
> large chunks of poached chicken breast
> chunked celery
> thin 1/4 ring slices of red onion
> frozen petite peas
> sliced almonds
> mixed colored seedless grapes
> I think I'm forgetting some ingredient
>
> in a dressing of:
> fresh lime juice
> rice vinegar
> a little sugar
> sesame oil
>
> It was planned to go on a bed of romaine, but it ended up filling up the
> big casserole and not having room for the romaine.
>
> Priscilla

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

In article >,
"W. Baker" > wrote:

> Peppermint Patootie > wrote:
> : 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
>
> I'd say split pea, but that is not kind to diabetics. maybe a half-lentil
> with some tomatoes, etc in it. To me, somehow, pork bsed borscht seems
> kind of like a mixed metapo-)
>
> Wendy

LOL! Yeah, a bit. I like the root veggie alternatives Lee suggested.

Priscilla

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