Stews, soups, broths. Post your creations/favorites anons. Making Chicken and Andouille Gumbo tonight
>>21826832Looks very good, I'm gonna do a corn soup when I'm done eating off a seafood boil I did two nights ago.
>>21826832I have a few... Just this evening, I made shrimp Creole, suppose you could call that a stew.
>>21827175And a few nights ago, I made Pörkölt, a Hungarian stew.
I have a lot of onion, carrots, and celery which I need to cook but don't actually know how to turn a mirepoix into soup. What else do I add?
>>21827183What proteins or broth do you have?
For me it’s Pea and Ham soup.
>>21827219I will need to go shop for them. Do you add broth to the mirepoix? I thought it was used to make broth/stock
>>21827183Brown some chicken first then sauté the mirror pocks, add the chicken and pour over chicken stock. Simmer until the meat is tender then remove it and take it off the bone. Blitz the soup with a stick blender then add some egg noodles and the chicken and simmer until the noodles are done. Stir through some chopped parsley and chives.
>>21827226Thanks anon. You can use chicken stock to chicken soup? I think I'm confused on stock vs broth. I thought the mixrewxpowxix was used to make the soup base
>>21826832IS THAT GRAVY OR SOUP?! YUCKY!
>>21827236The mirepoix is used to make the soup base. Otherwise it would just be chicken boiled in stock with noodles.
>>21827224Mirepoix is in addition to broth/stock, and the liquid is usually added after the mirepoix is sweated. This guy >>21827226 gave you a great start to chicken and noodles. I usually add the bones back in and simmer for at least 2 hours before putting the meat back in. If you have butchers twine, tie all the bones together for easy removal. I also usually add thyme as well, fresh thyme at the end but if you only have dried you can add it when you add the stock. If you aren't feeling chicken and noodles, a good chili starts with a mirepoix as well, or potato soup, beef stew, minestrone.You could get real fancy and make pot pie filling too!
>>21826832did you only make a blond roux? normally I go for a dark roux and then hit it with amber ale to deglaze then chicken stock...but if u didnt make a blond roux why is yours soo pale?
>>21826832also are we pro Gumbo file/sassafras as a condiment at the end or when its burbling
Okay I'll post my recipe, but if you ever make it you have say it's Jon's Beef Stew. A delicious beef stew with a little kick! Made on a crockpot. Ingredients:2 lbs beef stew meat, cut into 1-inch cubes32 oz beef broth3 tablespoons tomato paste1 tablespoon low-sodium soy sauce1 teaspoon sriracha sauce (adjust to taste for heat)3 medium carrots, peeled and sliced into ½-inch rounds4-5 medium-sized potatoes, cut into 1-inch chunks3 Cloves of garlic, minced 1 large yellow onion, chopped1 fennel bulb, trimmed and sliced into ½-inch pieces2 teaspoons dried rosemary (or 2 fresh sprigs)2 tablespoons all-purpose flour (for thickening)2 tablespoons olive oilSalt and black pepper, to tasteOptional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for extra thickening, if desired)Make sure to use the 8 hour setting.
>>21827632Here was the batch I made 2 months ago. I made another batch a few weeks ago but never took any pics of it. I also like to add egg noodles with it, if not egg noodles I want to have some bread with it. Bread in the pic is also homemade.
>>21827267Mix of blonde roux and camera lighting making it look lighter than it is
I love making bread, I like doing it without any fancy mixers or bread makers. Just a wooden spoon to get things started, your hands, and a clean floured surface to knead is all you need. Pic related, snipped it off my IG story. Post some of the bread you made! None of that store bought shit.
>>21827269I don't think yankees can buy file its not like they can walk into a rouses, but op dont stop at a blonde roux unless you are using shrimpPic of some chicken and venison gumbo I made for Chrimmy
>>21827846Unironically, my seafood gumbo roux tends to come out darker than my chicken and sausage. Different roux base though
>>21827846In southwest Ohio at one store I can get alligator, snake, nearly any hot sauce you can imagine, whole sugar cane, dragon fruit, durian (the store gets at least 3 reports a day from customers that there's a natural gas leak in produce as a matter of fact), there's literally too many foreign products to name in one post. I have definitely seen file there. Besides that, we have sassafras trees, and drying and grinding isn't exactly an arcane science.
>>21827226>>21827245>>21827256Thanks anons, this turned out superb. I didn't re-add the bones but will do so next time, or save them and make my own stock instead of store bought. I used parsley and thyme, and mashed the veg instead of blending. 8.5/10
>>21827642This looks so good you should call it beefs3, recipe saved
I like beef noodle soup but usually just buy it because it takes a lot longer to make for usually an inferior product. Pic related is one I had recently.
>>21828862vs the last time I made it
>>21827177>PörköltNever heard of this before but I’d definitely have some>>21828862I feel you, I really like beef soups but often just use a premade beef broth, especially with how expensive beef is now.
My wife's favorite food is soup so naturally, we eat it a lot.
>>21829572
>>21829572no one asked or cares about your whore wife
>>21830575Anon, it's okay to be mad. You'll find a cutie Latina who likes soup and your cock too, someday.
soakin my peas gonna make some tomorrow
>>21827177>porkunclean meat
>>21828565Fucking based!
>>21828565Looks perfect. Especially on a cold night like tonight.
>>21827859Based Jungle Jim's connoisseur.
>>21827846I foraged a bunch of sassafrass roots and leaves for that
>>21827846>don't think yankees can buy filepurchasing items over the internet exists. also you can get it at some 'upscale' grocers in bigger cities.
>>21831302bretty good soupcaramelized onionssauteed carrotmarjoramdijonlittle garlic & black pepper
my father decided he wanted to "make soup" for the first time ever, without consulting any recipe. He's made a chicken stock that he boiled, then let go cold. He then threw some leeks in the now room temperature stock. He's left it on the stove with a lid on for over 2 days now with no heat under it, because according to him "i tried to make it before and after a few of days it started smelling really good but i never ate it"the chicken bones and veggies have been sitting in the stock with a lid on at room temperature (20c) for at least 48 hours, and possibly even longer if he doesnt eat it today.Can anyone tell me how much of a food poisoning risk this is please? To me this seems like an absolutely awful idea, but he's very reluctant to listen to me.
>>21832668i just came home and apparently he heated it up and the entire house smelled like a combination of vomit and diarrhoea. suffice to say it was absolutely not going to be edible
I made my mothers broccoli and stilton soup the other day, I don't often cook with potatoes but it was so good over the winter period (:
>>21826832I'm making french onion soup this weekend
>>21832485looks really good. i might have to make some soon
>>21832668Yeah that sounds gross, would he have even cleaned the leeks?
