Soups - Stocks


Category : Soups - Stocks
sort by :
Pages : 2
Show :
Page: 1

Next Day Turkey Soup

Rating: N/A | 1 votes
Posted by Kiss The Cook on 11/15/2009 | 0 comments | Last Voted on 01/24/2010

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size...


Udon Broth Recipe

Rating: Not rated
Posted by Junco on 10/02/2009 | 0 comments

This is a purely homemade udon broth recipe and quite authentic. I believe you can find the ingredients in most Asian Grocery Stores. 1) Boil 1/4 cup mirin and 1 cup of sugar over medium heat till sugar desolved. Add 2.5 cup soy sauce into the pot and bring to boil. Turn off heat. Transfer the...


Wanda's 15 Minute Soup

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Combine canned ingredients in large pot and place over low heat to heat through. At same time, saute the turkey, chopped onion, chopped fresh garlic, seasoning with salt and pepper to taste. When turkey, onion, and garlic is cooked through, drain. Add turkey, onion and garlic to remaining...


Veal Stock - Master Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer....


Veal Glaze - Master Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

VEAL STOCK 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR combination of veal and beef bones 2 md Onions, trimmed, quartered don't peel 2 lg Carrots, peeled, trimmed coarsely chopped 2 Celery, stalks, trimmed, coarsely...


Mushroom Stock

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Shake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute over medium heat until the onion is well browned, 15 min. Add the dried mushrooms and their soaking liquid, the remaining ingredients, and 9...


Lamb Stock - Master Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any...


Fish Fume - Great Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls...


Duck Stock - Master Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered,...


Chicken Stock - Great Chefs

Rating: Not rated
Posted by ADMIN on 09/26/2007 | 0 comments

Put the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more. Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three...