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Question by BetterThanYou: Will these ingredients make a good broth/soup?
Alright so I have a few food ingredients and I am really craving for some really delicious broth/soup right now. Will these ingredients cut it out; and if so, in which order should I cook them?
1. Some beef
2. Onions
3. Mushrooms
4. Cherry tomatoes
5. Prawns
Yeap, thats about all.. Also, would appreciate if you suggest what I should use for seasoning! (Salt/pepper/soy sauce?)
Thanks!
Best answer:
Answer by David
Personally I think the prawns and tomatoes clash with the first three ingredients. The first three ingredients go together reasonably well. Add some black pepper, oregano, parsley? Whatever you think will be good.
What do you think? Answer below!
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search it on google.. I dont think prawns will be a good touch.
beef will go first since it takes more to cook and all the others ingredients will go after.
all the other ingredients seem good
garnish with boiled eggs, it will develop taste
http://www.food.com/recipe/mushroom-soup-smothered-chicken-breasts-336209 -substitute beef for chicken
Leave the prawns out for my taste. Season with salt, pepper, garlic, celery and Worchester sauce.
Start by cooking onions, carrots and celery in little oil then add beef then water boil until beef is tender then add mushrooms and tomatoes
I think so….
You could use one of these combinations:
Beef, onions, and mushrooms
or Prawns, tomatoes, mushrooms, and onions
Seasonings: salt, freshly ground pepper, and a combination of dried, such as thyme, basil, rosemary, and oregano.
For the beef soup:
Slice/chop beef into smaller pieces. Chop onions, and slice mushrooms.
Warm up a little vegetable or olive oil in a stockpot, over medium-high heat. Add onions and cook until lightly browned. Stir in mushrooms and beef; brown beef on all sides. Then add enough store-bought beef broth, or water and bouillon granules/cubes, to cover the meat and vegetables.
Add seasonings at this point, such as freshly ground pepper and herbs. Note: Go light on the salt; it’s easy to overdo it. You can always add more later on.
Bring broth to boil. Lower heat; simmer for 3 to 3 1/2 hours, until beef is done. If it’s meat that’s on the bone, the meat will be fallling off at this point. Remove as much meat from broth as possible, using tongs, and set meat aside. (Discard bones.)
Line a colander with cheesecloth and place colander over another pot or large bowl. Carefully pour contents of stockpot into colander, so that the broth is caught in the bowl/pot beneath. Squeeze out as much broth from the cheesecloth as possible.
Wipe stockpot clean with a paper towel. Pour the strained broth back into the stockpot; bring to a boil. Lower heat to a simmer and add the cooked beef and heat through. If you want, toss in some dried noodles, too. Season to taste with salt and pepper. Stir in some fresh herbs, such as parsley, rosemary, or basil, if wished. Enjoy!
For a prawn-flavored broth/soup, make it in similar way. Cook the onions in some oil first. Then add the mushrooms and shrimp; cook shrimp until pink. Add some vegetable or chicken broth, or bouillon and water, to cover. Boil, then simmer covered for a few hours. Wait to add the cherry tomatoes until the end, after the broth is strained through a colander and put back into the stockpot. I’d suggest seasoning the broth to taste with salt, pepper, and some fresh basil.