Soup Overboard! SOS!  

vrec_dawn 39M
854 posts
7/6/2006 4:58 pm

Last Read:
7/8/2006 7:25 am

Soup Overboard! SOS!

Umm ... so yeah ... I may have gone a little overboard when making soup this time. I made vegetable beef barley ... with whole wheat egg noodles. (I like noodles.)

Okay, so that doesn't sound so overboard ... yet. But it's the quantity that might have been a little over the top. I think I'm about to know exactly how many gallons my biggest soup pot actually is. I've never had it this high before. (I may run out of freezer space. Hmm... Time to get a big chest freezer! )

But I just kept chopping up the vegetables and meat I bought without calculating space. Then I dumped it in to the 24 cups of broth.
It's good stuff though.

Here's a list of what's inside:
* pure beef broth base (no tomato in mine thanks)
* potatoes
* carrots
* corn
* peas
* fresh oregano
* roasted garlic
* celery
* brocoli
* asparagus
* shitake mushrooms
* sweet onions
* big 'ol chunks o' beef (chuck steak, was cheaper than stew meat)
* barley
* whole wheat egg noodles

This is also the first time I've made soup where I didn't go nuts with the spices. I wanted the flavor of the vegetables and barley and stuff to really come through. So the fresh oregano was the only spice I really added. Though I should have still done the bay leaves. Doh! Oh well. It's still good stuff.

But you just can't buy soup like this in the store. Yummmmmm!

Ahhhh. I'm in sated fat-boy I'm gonna 'splode heaven.

Let's just not talk about my grocery bill this week though...

Mermaidslut 49F

7/6/2006 11:54 pm


do the noodles freeze well?

i might make that with jut the barley, cause I would have to freeze most of it...

vrec_dawn replies on 7/7/2006 5:11 pm:
If you get it right the noodles do freeze well. If you get it wrong the noodles grossly overcook and fall to pieces regardless of freezing or not, and your soup becomes stew.

When I went to freeze what I couldn't eat in a week this morning after it had cooled all night (two gallons frozen, one in the fridge) the noodles had disintigrated like they always do. With as much soup as I make it stays hot so long after that hours later it's still cooking even though it's off the burner. So now it's more like a really thick stew with very crumbly super-soft noodles. I might try to add more broth post-mortem as it were to thin it out, but the noodles are most definately overcooked.

So I'd say if you want to mess with noodles (as I always do even though I know better) keep in mind how long the soup will stay warm and how long the noodles are actually meant to cook for. It can be done, but only if you're not eating the soup right away, and with super large pots full like mine it's especially tricky. I've only gotten it right once, and this time wasn't the time.

Iwakura16Eyes 37F

7/7/2006 10:01 pm

imma come over fer dinner... yum yum

vrec_dawn replies on 7/8/2006 7:28 am:
There's certainly plenty enough to share! He he he.

druidrocker 62F

7/8/2006 7:03 am

I wish you could have e-maild me some - sounds good - well except for the shrooms and asparagus.

Hint for next time - cook the noodles seperate and add as needed - do not make them part of the original soup - that way they are always "just right".

vrec_dawn replies on 7/8/2006 7:31 am:
In the soup the asparagus and the mushrooms work out better than you'd think of them seperately. I'm normally not a mushroom person myself, but sometimes they go well in soup.

And about the noodles, yeah, I know. But I can't help myself.

At least this time I seperated the "long time to cook" vegetables from the "short time to cook" ones so that, for example, the onions and brocoli didn't totally disintigrate by the time the carrots and potatoes were cooked. He he he he he.

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