Sunday, January 27, 2013

Making soup

 Earlier today, I made my beef broth, out of 3 previously frozen, meaty beef shank bones bought on marked down, reserved for such a soup.
Additional ingredients needed, including some marked down, Yukon Gold potatoes.

Beef barley soup is on deck tonight. Busy grading exams, it's cold, this works.

 My finished beef-barley soup. Yum!
I also made another 2 lb loaf of oatmeal bread. Love my ABM!

3 comments:

Marcia in rural WNY said...

Beef barley soup is one of our favorites too. Years ago, my sister worked as the hostess at the local country club---and since everyone knew she had six kids, the chef used to save her the bones from the prime rib that he didn't use for his own stocks. Beef barley soup was what she made from them most often, and that was some good soup! I usually use beef shanks as you do, and I still make it occasionally. For only two people in the house, I do make some big batches of soup--they freeze just fine, and make a fast meal when you pull them out of the freezer.

CTMOM said...

I also freeze extra in small containers to take to work for my lunches. Been hard to downshift my batches of soup, but I am getting better at it. : )

Belinda said...

This looks delicious, Carol! good weather for soup too. :)