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Old 12-10-2014, 08:41 PM   #1
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Roast Soup

Hello everyone

I'm pretty new to this forum and this is my first post.

This goes for 1000 different kinds of soup I'm sure but I make a fair bit of soup and recipes alway give stove top directions and then simmer for every to get tastier.

What I'm going to do tomorrow is make a beef soup. I have a pile of soup bones and stewing beef(1lbs each pack)from the butcher(I like my soup pretty meaty). I'll put that in a big heavy casserole dish with some spice, bbq sauce, onion, carrot,etc and a bit of broth(water) in the bottom to keep everything tender and not burn. This turns out more or less like a roast beef pot roast, delicious. once all the meat and veg are roasted I add more broth and this time I'm planning on barley.

Bake on 300-350 for as long or short as you want it takes no time for that broth to heat up but I like to leave mine a few hours around 300. Then I pull out the bone dice up all the meat and enjoy.

When I do chicken I do a meaty carcass good and cooked by its self then let it stand to cool and get tastier carve, return the meat to the pan with veg,etc.

Does anyone else use the oven or do you stick with the tried and tested stove? Both good but you can taste the difference.

You can also do for creamy vegi soups

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Old 12-10-2014, 10:04 PM   #2
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Hi Kevin, and welcome!

I guess for me, it all depends...if I'm making a soup out of leftovers, I just cut up the leftover meat and veggies as they are, open a can or two of broth, and make the soup. If I'm making a homemade soup on purpose I like to roast the beef (or chicken) in the oven first. I agree that it makes a difference in taste to use roasted meat and veggies.

Just a tip about the barley, be careful with how much you add. It soaks up a lot of the broth and expands a great deal - it can turn a wonderful brothy soup into a thick mess in no time. When I add barley to soup I usually simmer it separately until it's almost done, then add it to the soup.

Now I'm craving beef barley soup.
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Old 12-10-2014, 10:18 PM   #3
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SOUP, This should be a tread of it's own. Too many ways to make a soup! Real soup takes day's to make. Let's talk about it.
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Old 12-10-2014, 10:43 PM   #4
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Welcome Kevin. This is a fun forum. And very informative. Lots of laughs, and lots of failures also. But with the failures, we learn from our mistakes. Have fun whenever you come here. You will enjoy us.
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Old 12-10-2014, 11:42 PM   #5
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I just re-read the original post, and think I misunderstood.

I read the title to mean 'roast beef soup'. As far as 'roasting' a soup, broth and all, in a casserole dish in the oven....no, I've never done that and will stick to stove top.
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Old 12-11-2014, 04:10 AM   #6
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I am with you Cheryl. I will roast the bones for the stock. But that is about it. But the rest of my efforts go to making the soup on top of the stove. I love how the house smells when a pot of hearty soup is simmering on the stove. I think that aroma would not be as strong if it were to be in the oven.

My sister used to start her beef stew on top of the stove, then put the pot with the cover in the oven. I have no idea why.
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Old 12-11-2014, 09:48 AM   #7
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Quote:
Originally Posted by Addie View Post
I am with you Cheryl. I will roast the bones for the stock. But that is about it. But the rest of my efforts go to making the soup on top of the stove. I love how the house smells when a pot of hearty soup is simmering on the stove. I think that aroma would not be as strong if it were to be in the oven.

My sister used to start her beef stew on top of the stove, then put the pot with the cover in the oven. I have no idea why.
It's pretty common for people to start a braised dish or stew on the stove top and then finish it in the oven. The reason is to prevent the food from scorching or burning because gentle heat surrounds the pot and on the stove top, concentrated heat hits the bottom of the pan.
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Old 12-11-2014, 10:37 AM   #8
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Quote:
Originally Posted by Cheryl J View Post
Hi Kevin, and welcome!

I guess for me, it all depends...if I'm making a soup out of leftovers, I just cut up the leftover meat and veggies as they are, open a can or two of broth, and make the soup. If I'm making a homemade soup on purpose I like to roast the beef (or chicken) in the oven first. I agree that it makes a difference in taste to use roasted meat and veggies.

Just a tip about the barley, be careful with how much you add. It soaks up a lot of the broth and expands a great deal - it can turn a wonderful brothy soup into a thick mess in no time. When I add barley to soup I usually simmer it separately until it's almost done, then add it to the soup.

Now I'm craving beef barley soup.
Cheryl
You are absolutley right about the barley, learned that through practice. But I'm still a one pot wonder kinda guy, less dishes, so I add it straight in.
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Old 12-11-2014, 10:40 AM   #9
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SOUP, This should be a tread of it's own. Too many ways to make a soup! Real soup takes day's to make. Let's talk about it.
What's your best soup that you'd make if you were snowed in for a week with a fully stocked kitchen?

I've started making more creamy vegi soups but my old fashion chunky meat soups would win out every time for me personally.
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Old 12-11-2014, 12:31 PM   #10
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Originally Posted by salt and pepper View Post
SOUP, This should be a tread of it's own. Too many ways to make a soup! Real soup takes day's to make. Let's talk about it.
Naw. If you have left over cooked meat and bones, soup can be on the table in just a few hours.
I can pick up a pack of leg quarters at Costco. They come from the rotisserie chickens they sell. $4.99 also.
I can have chicken soup in two hours using this help from the store. Great soup BTW.
I always brown up or saute my aromatics and never forget the garlic. It really does make the difference in most any soup.

Quote:
Originally Posted by Cheryl J View Post
I just re-read the original post, and think I misunderstood.
I read the title to mean 'roast beef soup'. As far as 'roasting' a soup, broth and all, in a casserole dish in the oven....no, I've never done that and will stick to stove top.
Quote:
Originally Posted by GotGarlic View Post
It's pretty common for people to start a braised dish or stew on the stove top and then finish it in the oven. The reason is to prevent the food from scorching or burning because gentle heat surrounds the pot and on the stove top, concentrated heat hits the bottom of the pan.
I like to braise a pot roast in the oven as it makes a very nice silky sauce that cannot be imitated on the stove top.
Makes sense for the soup too.
I am making soup this week and will try the oven method. I have a feeling I may start doing it this way regularly.
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beef, recipe, roast, soup

Roast Soup Hello everyone I'm pretty new to this forum and this is my first post. This goes for 1000 different kinds of soup I'm sure but I make a fair bit of soup and recipes alway give stove top directions and then simmer for every to get tastier. What I'm going to do tomorrow is make a beef soup. I have a pile of soup bones and stewing beef(1lbs each pack)from the butcher(I like my soup pretty meaty). I'll put that in a big heavy casserole dish with some spice, bbq sauce, onion, carrot,etc and a bit of broth(water) in the bottom to keep everything tender and not burn. This turns out more or less like a roast beef pot roast, delicious. once all the meat and veg are roasted I add more broth and this time I'm planning on barley. Bake on 300-350 for as long or short as you want it takes no time for that broth to heat up but I like to leave mine a few hours around 300. Then I pull out the bone dice up all the meat and enjoy. When I do chicken I do a meaty carcass good and cooked by its self then let it stand to cool and get tastier carve, return the meat to the pan with veg,etc. Does anyone else use the oven or do you stick with the tried and tested stove? Both good but you can taste the difference. You can also do for creamy vegi soups 3 stars 1 reviews
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