Lots of times we just throw together a pot of whatever is in the fridge and needs eaten. This is not the children’s favorite…at all. So when we have people over, the kids are happy when they hear that we are having company soup.
The trick to good soup making is three fold.
First, don’t over cook/boil things.
Second, cook your veggies in a separate pan until they start to caramelize slightly, then add them to the broth. This makes a huge difference in flavor!
Third, give your soup a little bit of a starchy base, but don’t overdo it! I love using rice or lentils for this, but you could also use noodles, potatoes or other starchy foods as well.
Here is the recipe for Company Soup:
Estimated prep time, 1 hr.
Feeds 10 people a hearty bowl of soup.
Ingredients:
1 lb Italian seasoned venison sausage (you can use pork if you don’t have venison)
The soup bones and meat from a turkey, chicken or rabbit (we process our turkey so the legs, wings are in one package, and breasts in another, and the left over rib cage gets frozen for soups. I use the left over bones for this recipe. It gives me about 2 cups of turkey meat, once it is all cooked and stripped off the bone, so this is about perfect.)
12 cups of chicken broth (for company, we use store bought, but you can make your own with bullion or your own soup stock. I do not add any additional salt for this recipe, because store bought broth is already very salty, but if you make homemade broth, you will need to add salt to taste)
1 tsp Thyme
¼ tsp black pepper
1 tsp turmeric
1 tbsp olive oil
1 head of garlic, minced
2 shallots, diced
1 medium onion diced
3 cups of carrots, diced
1 ½ cups of celery, diced
1 ½ cups of mushrooms, diced (bonus if they are wild mushrooms like chantrelles, lion’s mane, or cauliflower mushrooms, which go very well with this soup)
¾ cup white rice
¾ cup lentils
4 cups chopped Kale
Goat cheese (We prefer plain or flavored with savories like garlic, dill, pepper, etc.)
Instructions:
Boil your soup bones in 6 cups of broth, until meat separates easily from bones (I use my instant pot for quickest results).
While you are boiling, brown sausage with the garlic and shallots, set aside.
Pull soup bones from broth. Add rice and lentils to broth and continue to simmer until they are cooked.
Place onions, carrots, celery and mushrooms into pan you cooked your sausage in with 1 Tbsp of olive oil, and cook on medium heat until softening and start to brown.
Allow soup bones to cool enough to be handled, then remove as much meat as possible from the bones, and add back into your broth with your rice and lentils.
After your rice and lentils are cooked, add the rest of your spices, sausage mixture, and the rest of your broth, bring to a boil.
Add veggie mix and bring back to a boil.
Add kale and bring back to a boil, then turn off.
Let the soup rest for 2 minutes, but don’t leave for too long or your kale will get soggy.
Serve with a goat cheese garnish.
Enjoy with people you love!
The trick to good soup making is three fold.
First, don’t over cook/boil things.
Second, cook your veggies in a separate pan until they start to caramelize slightly, then add them to the broth. This makes a huge difference in flavor!
Third, give your soup a little bit of a starchy base, but don’t overdo it! I love using rice or lentils for this, but you could also use noodles, potatoes or other starchy foods as well.
Here is the recipe for Company Soup:
Estimated prep time, 1 hr.
Feeds 10 people a hearty bowl of soup.
Ingredients:
1 lb Italian seasoned venison sausage (you can use pork if you don’t have venison)
The soup bones and meat from a turkey, chicken or rabbit (we process our turkey so the legs, wings are in one package, and breasts in another, and the left over rib cage gets frozen for soups. I use the left over bones for this recipe. It gives me about 2 cups of turkey meat, once it is all cooked and stripped off the bone, so this is about perfect.)
12 cups of chicken broth (for company, we use store bought, but you can make your own with bullion or your own soup stock. I do not add any additional salt for this recipe, because store bought broth is already very salty, but if you make homemade broth, you will need to add salt to taste)
1 tsp Thyme
¼ tsp black pepper
1 tsp turmeric
1 tbsp olive oil
1 head of garlic, minced
2 shallots, diced
1 medium onion diced
3 cups of carrots, diced
1 ½ cups of celery, diced
1 ½ cups of mushrooms, diced (bonus if they are wild mushrooms like chantrelles, lion’s mane, or cauliflower mushrooms, which go very well with this soup)
¾ cup white rice
¾ cup lentils
4 cups chopped Kale
Goat cheese (We prefer plain or flavored with savories like garlic, dill, pepper, etc.)
Instructions:
Boil your soup bones in 6 cups of broth, until meat separates easily from bones (I use my instant pot for quickest results).
While you are boiling, brown sausage with the garlic and shallots, set aside.
Pull soup bones from broth. Add rice and lentils to broth and continue to simmer until they are cooked.
Place onions, carrots, celery and mushrooms into pan you cooked your sausage in with 1 Tbsp of olive oil, and cook on medium heat until softening and start to brown.
Allow soup bones to cool enough to be handled, then remove as much meat as possible from the bones, and add back into your broth with your rice and lentils.
After your rice and lentils are cooked, add the rest of your spices, sausage mixture, and the rest of your broth, bring to a boil.
Add veggie mix and bring back to a boil.
Add kale and bring back to a boil, then turn off.
Let the soup rest for 2 minutes, but don’t leave for too long or your kale will get soggy.
Serve with a goat cheese garnish.
Enjoy with people you love!
