Homemade Old Fashioned Soup

tooties

We are scottish and always made broth with a bit of boiling beef.

Last few years its broth with stock cubes due to the cost of beef.

Regards

puppey

I like to roast some veg tables first before putting them in with the stock, adds an interesting flavour that's quite intense.

mardatha

I use a couple handfuls of barley and a couple of lentils, plus grated carrot and onion and a few tatties and either stock cubes or cuppa soups or leftovers of lamb.

janb5

I am puzzled as to why you would add cup a soup which is chocka with additives to `old fashioned home made soup`? So simple to make wonderful soup for pennies without additives and extra cost!

suki1964

Broth is a mainstay here where I live and every shop ( including m&s ) sells a soup mix

Way I was taught, enough dry soup mix to cover the bottom of the saucepan, add the chopped fresh veg,(here it's leeks, carrots, celery and parsley ) , fill the pan with water, add bullion, bring to the boil, then simmer for about an hour. The dry soup mix will thicken it you may need to keep the water topped up. All I can say is mine never comes out the same way twice My colleague has been using the same recipe for 40 odd years and hers is to die for. We sell gallons of it

gayleygoo

janb5 wrote: »

I am puzzled as to why you would add cup a soup which is chocka with additives to `old fashioned home made soup`? So simple to make wonderful soup for pennies without additives and extra cost!

I had a box of them in the cupboard, which didn't make a good soup on its on. I added one as an experiment and it worked well, so I have been using them up in this way! A chef friend told me many cafes and restaurants do this to get a thicker soup with a taste that people seem to expect, although better restaurants would obviously make their own stock.

After the cuppa soups have been used up I may experiment with adding a little flour instead. Perhaps it wouldn't be worth buying cuppa soups just to add to HM soup, and is unlikely to be the way anyone's granny did it!

Actually I keep meaning to try this recipe for "broth mix":

http://wholenewmom.com/whole-new-budget/vegetable-broth-recipe/

trailingspouse

I use chicken bones for the stock, then just add whatever veg is needing to be used up, plus onion, carrots, potatoes (which help to thicken it), and some seasoning. I never use stock cubes as I think they all taste very 'processed', even the organic low salt ones.

I also do a rather fine lentil soup if I happen to have leftover ham - stock from the ham, plus the meat, lentils, tomato puree (or a tin of tomatoes if I'm making a lot), onion, and a bit of cayenne pepper. No need for salt as there's more than enough in the ham.