Veal and Mushroom Soup
45 minutes with prep and cook time
Serves up to 10
Veal and Mushroom soup with Fresh, Homemade Mortadella from Oregon, and Prince de Claverolle Sheep's Milk Cheese Sandwich on Fresh Baguette with sage and sun-dried tomato in olive oil.
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Ingredients:
Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained
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Ingredients:Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained
3 Liters Water
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes
2 Carrots - pealed Chopped into small cubes
1 Cup Barley - soaked 1 hour, drained
1 red onion - chopped
1 red onion - chopped
1 medium Vedalia onion - chopped
1 celery stick - choped
2 garlic cloves - cleaned, crushed
1 celery stick - choped
2 garlic cloves - cleaned, crushed
2 small Bay leaf
Parsley - 1/4 bunch - cleaned, chopped
Sage - 7 leaves - cleaned, chopped
Salt
Salt
Pepper
olive oil or sunflower oil
olive oil or sunflower oil
How to make it:
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more
4). Add Water and Stock
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan
8). Simmer the soup until Barley is cooked
9). Taste, add salt, pepper, herbs, add more stock if you want a richer taste
10). 10 minutes before its done add the sauteed crimini
10). 10 minutes before its done add the sauteed crimini
