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Old 11-24-2006, 06:22 PM   #11
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I do a couple carrots, celery stalks with leaves, onions with skin, bay leaves, peppercorns, parsley, thyme (maybe some sage and/or rosemary) and a big splash of white wine. It's really good if you happen to have roasted onions to throw in!
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Old 11-24-2006, 11:31 PM   #12
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The OP asked a question about making stock which would later be used to make a soup.

That being the case, after cooking, straining and defatting the stock, I would add fresh vegetables, herbs, spices and seasonings to flavor the stock to make it a soup. The original veggies would be mush by the time the bones have been simmered enough to make a stock.
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Old 11-25-2006, 01:22 AM   #13
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Thanks for all of the responses! I have been amazed at how helpful everyone is on here.

I did just as Andy M and many of you have recommended. I strained the stock, and after letting it cool, I scooped off as much of the fat as possible. I made a batch of egg noodles, and after letting them dry for a few hours, did a test run with just a few cups of the stock. It was a little bland, which means I probably made the mistake of too much water initially, so I threw in a little chicken broth, and some salt, and it turned out really well. I just got back home, and have chopped up some new carrots, celery, and onion, as well as a turnip. when that had come to a boil I added the remainder of the noodles, and when I finish this, I will add some meat, which I removed after about 20 minutes of boiling way back in the beginning, again, thanks for the pointer!
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Old 11-25-2006, 10:09 AM   #14
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That's great. I'm glad it worked for you.
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