Hearty Harvest Soup Recipe

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Hearty Harvest Soup

Contributed by: Melinda

This is the way I prefer to make meat-based soup recipes, but you could use cartoned stock or broth instead of making your own. The flavor and texture will be different, but the total process will be faster.

These instructions are for a very large pot of finished stock.

Stock
Lamb neck bones (to cover bottom of 10qt dutch oven)
Beef short ribs (about 8-10) - You could use beef neck bones, but there will be less meat.
10 cups very hot tap water just to cover the bones
1 large carrot, cleaned and cut into 3 pieces
2 stalks celery, cleaned and cut in half
1 large unpeeled yellow onion, root and stem removed, cut in quarters
4 or more cloves garlic, skins on, but broken
2 california bay leaves or fresh bay laurel leaves
Olive oil
Kosher Salt & Black Pepper
Soup
Olive Oil
2 large leeks, cleaned and sliced across into 1 inch pieces
2 shallots, minced
2 garlic cloves, minced
1/2 - 1 lb crimini mushrooms
1/2 cup dry wine
1-2 tsp ground allspice (this is wonderful with the meat and the squash/potato combo)
1 small butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
Plenty of fresh thyme sprigs or minced fresh rosemary leaves
Kosher Salt & Pepper to taste

Salt & pepper lamb bones and short ribs
Add about 4 tablespoons olive oil to a preheated 10-12 quart dutch oven
Add lamb bones to pot and brown on high heat on all sides
Remove lamb bones and add short ribs fatty side down
Brown on all sides
Add lamb back to pot with short ribs
Add hot tap water to cover meat (8 to 10 cups)
Add carrot, celery, onion, garlic and Bay leaves
Bring to boil, reduce to low and simmer for 2 1/2 - 3 hours
Remove meat and bones and set aside to cool
Strain broth through a large seive in batches, discard vegetables
Place broth in a large container and place in the freezer for a few hours or in the refrigerator overnight
When meat bones have cooled enough to handle, remove meat and discard bones and any residual fat
Refrigerate meat until ready to finish soup
Remove fat which has risen to the top of the broth container
In dutch oven over medium heat, sauté leek, shallot & mushroom until lightly browned
Add thyme, allspice garlic, butternut squash and sweet potato
Sauté briefly, then deglaze with wine
Add broth and cook until squash and potato are tender
Add meat and heat through

Questions about this recipe?