By popular demand. We eat a lot of soups and stews in the cooler months. They have a special way of warming a body to its very core. Here are two of our favourites – recipes requested by online friends. So fabulous with a tall glass of milk.
leftover carcass of 1 whole roasted chicken
1 green cabbage, shredded
1 medium onion, thinly sliced
1 jar (about 15 oz) sauerkraut
1 tin yellow pea soup (Habitant makes this)
10 pepper corns
3 bay leaves
1 tsp caraway seeds (optional)
Place the carcass in a large soup pot, covering with water, add salt, peppercorns, and bay leaves. Bring to the boil and cook for one hour. Remove chicken carcass from the stock, and place on a platter to cool slightly. Add cabbage, onion, kraut and pea soup to the broth; cook until cabbage is soft and translucent – 45 minutes. When the bones are cool enough to handle, strip meat from the chicken bones and add to the pot. Serve over mashed potatoes (make these on the dry side). Serve with rye bread and plenty of real butter.
2.5 lb stew beef (get the good quality hand-cut pieces)
salt and pepper to taste
2/3 c. red wine
1 pkg. beefy onion soup mix
1 lg jar/tin diced tomatoes (about 1 lb)
1-2 carrots, peeled and sliced
1.5 c. frozen peas
1 qt. cremini or button mushrooms, stemmed and quartered
3 bay leaves
Preheat oven to 425F. Blend flour, salt and pepper. Dredge beef in the flour mixture. Add oil to a roasting pan and heat it for about 5 minutes; add meat. Cook for 15-20 minutes uncovered, stirring once. In a large measuting cup or bowl, combine wine, soup mix, and tomatoes. Pour over the meat mixture; add bay leaves, cover roasting pan. Reduce heat to 350 and cook for 1 hour. Add carrots, cook for additional hour. Add peas and mushrooms, remove lid, cook for 20-30 more minutes. Serve over hot buttered noodles. This will be VERY thick. You could also serve this alone with a large, buttery crouton, or mashed potatoes. Delish! You can also add various herbs to the pot, as I generally do. I like a lot of flavour – rosemary and thyme especially. Finish with fresh parsley. You could also opt for dill for a different profile, but take care not to make it taste soapy.