We're always throwing together a soup of sorts at least once a week, and Moose Soup with Garden Vegetables is one worth making again and again! If you aren't lucky enough to have moose meat, try substituting venison or beef
3-4lbs moose soup bonesany meaty bone or roast with lots of bones will work
3-4carrots
2onionsskin on!
1-2bulbs of garlicskin on
Moose Soup with Garden Vegetables
3tablespoonsbutter
1large oniondiced
6cupshalf inch cubed potatoesskin on!
8cupsMoose Broth
6cupsliced cabbage
2cupsgreen beans
2cupsdiced moose meatmore if you have it!
1tablespoondried oregano
1teaspoondried thyme
¼cupsoy saucetrust me!
¼teaspoonground celery ceed
salt and pepper to taste
Instructions
Moose Stock
You can just throw all this in the pot for broth, but I chose to roast them. To do so, toss all this in a few tablespoons of olive oil, salt and pepper, roast at 400F for an hour, then start the broth.
To make the broth, put the bones and vegetables in a large stockpot, we need 2 gallons minimum here!
Cover it all with water, for me that was a gallon of water.
Simmer for 2-3 hours until the meat falls off the bones.
Strain out all the "stuff", pick the meat off the bones, and you're ready to make soup!
Moose Soup with Garden Vegetables
Saute the onions in butter over medium heat until browned.
Add the potatoes and broth, bring to a simmer and let gently simmer until potatoes are JUST cooked and a fork can pierce them. We don't want them to dissolve into the soup! This will be 15-20 minutes, depending on how big your potatoes are.
Then you can do one of two things- add the remaining ingredients, gently simmer 5-10 minutes, then serve OR take off the heat, add remaining ingredients, and let sit an hour or so until you're ready to serve. The residual heat will cook the vegetables and keep you from overcooking it all and give you time to get other things done before lunch or dinner.