New soups this season

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Even the cheaper cuts of lamb were and still are, too expensive for my family's budget. Alone now I admit sometimes, when they come on sale, I will buy myself a couple of chops, as a 'splurge'.
Yup, even if lamb is on special, it's a splurge. I will probably splurge more often now that I'm single again. I really like lamb, but Stirling didn't find it special. He also found the chops too small and fiddly.
 
Do you guys use lamb a lot in your soups or is beef more of a go to? Lamb just doesn’t happen to be big in my rotation and I’ve never tried doing a lamb soup before. Anything different to know/think about?
Lamb is not a "big rotation" here in MN either. But I happened to have some and decided to use, mostly because the piece of meat I had was not big enough.
 
@CharlieD, how does this compare to solyanka? I'm interested in this because, that solyanka recipe you posted made a wonderful, tasty, filling soup. I like that idea of just putting the cooked noodles in the bottom of the bowl before serving.
Solyanka has a lot of cold cuts, meat leftovers. There is rice, no potatoes, no noodles.
 
Yup, even if lamb is on special, it's a splurge. I will probably splurge more often now that I'm single again. I really like lamb, but Stirling didn't find it special. He also found the chops too small and fiddly.
True that, but the piece of lamb I had was good for nothing but soup. Mostly bones. But I do love good piece of lamb. Don't even remember when I had one.
 
Thinking about it, I don't believe I've ever even seen lamb in my grocery store. I don't believe I've ever eaten it, either.
We definitely have it available. I’d go out on a limb and say that a small leg in a plastic wrap in the freezer section would be the most common way that I have seen it but it’s around and bone in.

I’m sure a ton of middle eastern or Mediterranean food style would be where I’d go looking for recipes but that doesn’t at all mean that soup was ever a common dish for it.
 
Yup, even if lamb is on special, it's a splurge. I will probably splurge more often now that I'm single again. I really like lamb, but Stirling didn't find it special. He also found the chops too small and fiddly.
You are not wrong that because of its popularity and availability that it’s more expensive. But if you can meal plan out a whole leg may still manage to be ok value
 
I can get lamb here, but it is mostly Australian. That has a big carbon footprint, and it is a bit gamey, to me. I prefer American lamb, but it is very hard to find around here, and it is really expensive.

I usually get chops, and grill them. I treat them like finger food. That is easier than getting the meat in my mouth by knife and fork.

It never occurred to me to use it for soup. I generally use cheap cuts of meat for soups.

CD
 
I can get lamb here, but it is mostly Australian. That has a big carbon footprint, and it is a bit gamey, to me. I prefer American lamb, but it is very hard to find around here, and it is really expensive.

I usually get chops, and grill them. I treat them like finger food. That is easier than getting the meat in my mouth by knife and fork.

It never occurred to me to use it for soup. I generally use cheap cuts of meat for soups.

CD
i actually prefer Australian because of the taste. I buy rack of lamb and noticed that American lambs have bigger racks. ;)
 
On Sunday I made a new version of one of my favorites - the mushroom barley soup. The first cooking I did since starting all those cookies! :LOL: I started by soaking some dried boletus, then got to the initial cooking of the barley. Started with a diced onion in some olive oil, in the Instant Pot on Sauté mode, then added 4 cloves of garlic, minced with about a tb of fresh rosemary and a few leaves of sage, and after they cook a minute, I added a qt of beef broth, and 3 c water, and a tb of dark soy sauce ( more later). I added 3/4 c barley, and 1/3 c toor dal, set it on Manual/15 min., and let it reduce naturally.

While cooking, I cleaned up the boletus and chopped it, and strained the soaking and cleaning liquid, and let the two cook quickly, while cleaning and slicing the fresh mushrooms. Then I put them in the pan, covered a few minutes to steam them, then boiled it off, and added a tb of olive oil, and sautéed 6 or 7 min. Got the greens ready in the meantime, and the potato and butternut squash - part of one from 2023, believe it or not! when I uncovered the barley, it was still a little thin, so I added the mushrooms, greens, potato, and squash, and added a couple tb of masoor dal, just to thicken it a little. I adjusted the salt, with another bit of soy, covered, and set to Manual/8 min, and let it reduce naturally. The barley, and the veggies were done perfectly after that. But it thickened greatly when chilled overnight, so I had to thin the leftovers a lot.
The finished mushrooms, to go in with the potatoes and butternut. by pepperhead212, on Flickr

Some diced red potatoes, and butternut squash, from '23, ready to go into the soup, with the mushrooms, for the second cooking. by pepperhead212, on Flickr

Two kinds of Mizuna, from the hydro. by pepperhead212, on Flickr

About 2 cups of Mizuna, to go into the mushroom barley soup, for the last cooking. by pepperhead212, on Flickr

Finished soup, ready to serve. by pepperhead212, on Flickr

A bowl of the mushroom, barley, potato, and butternut soup, with a little Asiago grated on it. by pepperhead212, on Flickr
 
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