Making healthier, tastier homemade soups

In this modern age, grocery stores are stuffed with all sorts of soup stock. These pre-packaged items have made it quite easy to whip up a quick soup. They are also usually loaded with salt.

If time is not an issue, why not make a stock the old fashioned way, from scratch? You will not only have a healthier product, it is usually more flavorful.

Stock adds depth and body to any soup. Your choices for flavor are limited only by the contents of your refrigerator and your imagination. Since a stock is only a background to the soup, the ingredients you choose should be supportive, not overwhelming. There are several ways to good, basic stocks.

Stocks are not compost heaps. If you wouldn't eat it in the first place, like a moldy item or something that is very old, then don't put it in your stock. Meat stocks benefit from long, slow cooking. Always start with cold water as this will help dissolve proteins in the meat. These proteins will help gel the reduced liquid when you are done. Chicken or beef stocks can take anywhere from one hour to five. Vegetable stocks with finely-chopped ingredients should take 25 to 30 minutes; if done with coarsely-chopped veggies, 45 minutes to one hour. Certain vegetables will turn bitter as they steep. The cabbage family (turnips, rutabagas, Brussels sprouts, broccoli, cauliflower, et cetera) does not do well in stock. Do not use herbs in your stock. They will turn bitter too with long cooking. Save them for flavoring the finished dish. Now that you have made a flavorful stock, why not make a soup out of it?

BEEF STEW

• 1/4 cup vegetable oil
• 3 pounds stew beef, cut into 1-1/2 inch cubes
• 2 onions, chopped fine
• 4 cloves garlic, crushed
• 2 carrots, chopped fine
• 2 cups beef stock
• 2 cups dry white wine
• 2 bay leaves
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup grated horseradish, or more to taste
• 2 tablespoons Dijon mustard
• 1/4 cup sour cream
• Salt and pepper to taste
• Parsley

Heat vegetable oil in large, heavy saucepan. Brown beef on all sides; remove from pan and keep warm. Add onions, garlic, and carrots to saucepan and saute about 15 minutes over medium-low heat. Smooth vegetables into an even layer over the bottom of the pan and place browned meat on top. Pour stock and wine over meat, add bay leaves, and cover. Simmer 1-1/2 hours until meat is tender. Strain off broth, reserving meat and vegetables. Return broth to saucepan and cook at medium-high until reduced to two cups. In a medium pan, make a roux of butter and flour. Stir in broth and cook until thickened. Add horseradish and mustard, stirring well. Gradually add sour cream and heat gently. Do not allow sauce to boil. Check for seasoning, adding more horseradish if you want. Pour sauce over meat and vegetables and heat through.

MEAT BALL STEW

• 2 pounds hamburger
• 2 eggs, slightly beaten
• 1 cup bread crumbs soaked in 1/2 cup burgundy wine
• 1/4 cup minced onion
• 1 clove garlic, crushed
• 2 tablespoons minced parsley
• 2 teaspoon salt
• 1/2 teaspoon pepper
• Flour
• 1/3 cup butter
• 3 cups beef stock, boiling
• 5 cloves
• 1 cup burgundy wine
• 4 cups potatoes, cubed
• 2 cups carrots, diced
• 1 large onion, chopped
• 2 cups sliced celery

Mix together hamburger, eggs, soaked crumbs, onion, garlic, parsley, salt, and pepper. Form into 32 balls, roll in flour and brown on all sides in skillet with the butter. Add the boiling stock, cloves, and wine. Cover and simmer 20 minutes. Add the potatoes, carrots, onion, and celery. Cover and simmer for 30 minutes or until vegetables are done. Remove cloves before serving.

SAUERKRAUT STEW

• 3 quarts water
• 1 pint sauerkraut
• 1 pint stewed tomatoes
• 1 large onion, chopped
• 1/8 teaspoon dried hot pepper
• Dash black pepper
• Dash paprika
• Salt to taste
• 1 small can mushrooms
• 1 Polish or German sausage cut into pieces
• 1/2 cup barley

Mix all together. Cook at a simmer for at least 2 hours. Allow to cool, then refrigerate overnight. Reheat the next day to a low boil before serving.

ITALIAN BEEF STEW

• 2 tablespoons olive oil
• 1 1/4 pounds top round steak, cut in 1 inch cubes
• 1/2 cup all-purpose flour
• 1 cup thinly sliced celery
• 1/2 cup diced carrots
• 1 cup chopped onion
• 3/4 cup dry white wine
• 3 tablespoons lemon juice
• 1 2/3 cups beef broth
• 2 teaspoons dried crumbled leaf basil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

In a heavy Dutch oven, heat oil over medium heat. Dust beef lightly with flour. Add beef to the hot oil and cook, turning frequently, until browned on all sides. With slotted spoon, transfer beef to plate and set aside. Add celery, carrots, and onion to the pan. Cook until barely tender, scraping any browned bits that might be stuck to bottom of pan. If necessary, to prevent sticking, add a few tablespoons of the beef broth to the vegetables.

Return beef to pan and add wine. Turn heat to high and cook, stirring frequently, until wine is reduced to 3 to 4 tablespoons, about 3 to 4 minutes. Stir in lemon juice, beef broth, basil, salt, and pepper. Turn heat to low; cover and simmer, stirring frequently, until meat is very tender, about 1 1/2 hours. Uncover pan, turn heat to medium high, and cook, stirring frequently, until sauce is reduced and slightly thickened, about 10 minutes.

If thicker broth is desired, combine 1 tablespoon flour with a few tablespoons of water and mix until smooth. Stir into the simmering stew until thickened.