Drunkard’s Soup
Warm Up with Drunkard’s Soup: A Rustic American Classic
Looking for a hearty, flavorful soup that’s perfect for a chilly evening? Look no further than Drunkard’s Soup! Don’t let the name fool you – while its origins are a bit of a colorful tale (more on that below!), this soup is simply a comforting, deeply satisfying meal that’s been enjoyed for generations. It’s a true taste of American comfort food, and surprisingly easy to make.
This isn’t your average soup. The combination of tender stew meat, earthy morel mushrooms, and a touch of baking soda creates a unique flavor profile that’s both rich and subtly sweet. The milk adds a creamy texture that will leave you wanting more. It’s a dish that feels like a warm hug on a cold day.
A Bit of History: The name “Drunkard’s Soup” comes from a time when folks might have used leftover meat from a night of revelry to create a nourishing meal. It was a way to make the most of what they had and warm up after a long night! Thankfully, you don’t need to partake in any late-night adventures to enjoy this delicious soup.
What makes this soup special?
- Unique Flavor: The combination of morels and baking soda creates a distinctive taste you won’t find in other soups.
- Hearty and Filling: Perfect for a cold winter night or a satisfying lunch.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Rustic Charm: A taste of American history and tradition in every bowl.
Tips for the Best Drunkard’s Soup:
- Morel Mushrooms: If you can’t find dried morels, you can use other wild mushrooms, but the flavor won’t be quite the same. Rehydrating them properly is key to unlocking their earthy goodness.
- Stew Meat: Moose or elk is traditional, but beef stew meat works perfectly well. Choose a cut that’s tender and flavorful.
- Baking Soda: Don’t skip the baking soda! It helps to tenderize the meat and adds a subtle sweetness to the soup.
- Serve it Right: This soup is best served with a side of tea biscuits for a truly authentic experience.
So, gather your ingredients, fire up the stove, and get ready to enjoy a bowl of heartwarming, flavorful Drunkard’s Soup! It’s a recipe that’s sure to become a family favorite.
Frequently Asked Questions:
- Can I use fresh morels instead of dried? Yes, you can! Use about 1 cup of fresh morels and sauté them with the onions.
- What if I don’t have stew meat? You can use any cut of beef that’s suitable for stewing, such as chuck roast.
- Can I substitute the milk with cream? Yes, cream will make the soup even richer and creamier.
- Is this soup spicy? No, this soup is not spicy. You can add a pinch of cayenne pepper if you like.
- Can I freeze this soup? Yes, you can freeze this soup for up to 3 months. Let it cool completely before freezing.
Drunkard’s Soup
Ingredients
- 1 lb stew meat Moose or elk is preferred!
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 1 cup dried morels
- 1 quart stewed tomatoes
- 1 tsp baking soda
- 2 cups milk
- to taste Salt and pepper
Instructions
- In a large pot, brown the stew meat with the extra virgin olive oil.
- While the meat browns, place the dried morels into a bowl of cold water for several minutes to rehydrate them.
- Remove the stew meat from the pot and set to the side and cook the rehydrated morels and diced onion for around five minutes or until the onions are translucent.
- Add the stewed tomatoes and baking soda and stir to combine.
- In a small saucepan, heat up the milk and then pour the warmed milk into the other pot.
- Stir the stew meat back into the pot as well and then simmer for another 10 minutes or so.
- Add salt and/or pepper to taste.
- Serve with tea biscuits.
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