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Soup's On
Game-meat soup--the ideal winter treat.
By Cheri Eby--Author of Cooking on Location
The aroma of a freshly made soup on a crisp fall day satisfies the senses like few other foods, and few meats are so perfect for soup as is venison. Whether you're serving a light bouillon as a beginning dish or a robust, thick chowder as the main course, here are some tips to keep in mind when preparing your next delicious soup:
Sauté vegetables in butter or oil before adding them to soup; this helps to seal in their flavor and keep them firm.
The addition of wine to your stock will greatly enhance the flavor.
Most soups improve with age, so you may want to prepare your soup a day ahead of time and refrigerate it.
Top the soup with freshly snipped herbs, grated cheese or croutons
Hearty Elk Barley Soup Serves 6
1 lb. top round or sirloin elk steak
3 tbls. olive oil, divided
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 celery stock, chopped very fine
1 carrot stick, peeled and shredded
1 14.5 oz. can diced tomatoes with Italian seasonings
1 c. hot water
1/2 tbls. Better Than Bouillon (or one bouillon cube)
3 c. beef broth
1 c. full-bodied red wine
1 bay leaf
1 tsp. dried rosemary
1/2 c. barley
salt and pepper to taste
fresh snipped parsley for garnish (optional)
croutons for garnish (optional)
Cut the steak into bite-size pieces. Heat half of the oil in a heavy stockpot or Dutch oven. Brown the meat in batches, then remove it from the heat. Add the rest of the oil and sauté the onions, garlic, celery and carrots for about 2 minutes. Add the tomatoes. Mix the bouillon with the hot water and add it to the soup. Add the beef broth, red wine, bay leaf and rosemary. Bring to a boil and stir well. Lower the heat and simmer for about 1 1/2 hours or until the meat is tender. Add the barley and continue to cook another 30 to 45 minutes. Season to taste with salt and pepper the last 5 minutes of cooking. Serve in soup bowls topped with snipped parsley and croutons.
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