Friday, October 26, 2018

Sherry Noodle Soup (v2!)

Back in the day, you could find my recipe for Sherry Noodle Soup on Well that old domain is long gone. And sadly, I don't think you can even find it on The Wayback Machine!

But I found it on a hard drive and decided to cook up a batch. But nah, that recipe needed a little tweak here and there. So without further ado, here's version two...

Sherry Noodle Soup

  • A couple chicken bodies or one turkey frame, with a little meat left on (you'll want about two cups of meat off the bones later)
  • 3 quarts, water
  • 1 medium-large onion (half quartered, half chopped)
  • 2 tsp, salt (if you really must)
  • 1 cup, dry sherry
  • 1½ tsp, oregano
  • 1 tsp, thyme
  • 1/8 tsp, ground black pepper
  • 2 cups, chopped carrots
  • 2 cups, chopped celery
  • 2 cups, raw mushrooms (optional)
  • 1 lb, cooked pasta (or dry + ??? cups, water TBD)

Combine meaty bones, water, half of the onion (quartered) in a large pot. Bring to boil and then simmer for an hour or so.

Remove everything from the broth. Salvage whatever meat you can from the bones. Discard the bones and the soggy onion and the other yucky stuff. Set aside two cups of meat for later. The rest will make a nice sandwich! you can give to your dog! ONLY GIVE MEAT TO YOUR DOG IF YOU LEAVE OUT THE ONION.

Strain the broth. If you like, you can let it cool and skim the fat off the top.

Combine the broth with the meat and the rest of the raw onion (chopped) and everything else except for the pasta, which you should save for later. Bring it all to a boil and then simmer for 30 minutes.

Add the pasta (cooked or dry plus ??? cups of water) and simmer for another ten minutes or so.


Update (12/11/18): I made this with mushrooms for the first time the other day, and I really liked how it turned out!