Bones raw or cooked, covered with cold water and stewed make good stock. Do not throw water away in which vegetables have been cooked. It contains a lot of nutrients and can be used for great tasty stock and traditional soups.
Brown Stock for Clear Soup
Ingredients:
- 1 1/2 pint of water
- 1 carrot
- 1 turnip
- 3 onions
- 2 or 3 sticks of celery
- bouquet of herb
- 3 lbs meat
- Pinch of salt
Directions:
Cut meat into small pieces, taking care to remove all fat. Put meat into saucepan with water, bring to the boil and remove scum. Wash and prepare vegetables, cut into small pieces, place in pan together with herbs and salt to taste, and allow to simmer for 3 hours. Strain and allow to stand until next day; fat which has settled at the top can then be easily removed.
Mushroom Soup
Ingredients:
- 1 lb (mushrooms)
- 1 1/2 pints of milk
- 2 egg yolks
- 2 oz butter
- 1 1/2 pints of white stock
- 2 oz of flour
- Pepper and salt
Directions:
Clean and peel mushrooms and heat them in melted butter. Stir in flour, add stock and bring to the boil, stirring well to prevent lumps. Allow to cook slowly for 20-30 minutes. Rub through a wire sieve and return to the saucepan. Beat egg yolks with a little milk, season and add to soup with the remainder of milk. Do not allow to boil after adding egg yolks otherwise they will curdle. Serve with toast.
Potato Soup
Ingredients:
- 2 lbs (potatoes)
- 1/2 pint of milk
- 1 oz butter
- 2 pints of stock or water
- 3 onions
- pepper and salt
Directions:
Prepare the vegetables Cook potatoes in stock and fry onions in butter. Rub vegetables through a sieve, stir in milk and reheat. If necessary thicken with a little flour.
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