Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Leaky

Prime Rib Soup Recipe?

Recommended Posts

I had a 5 lb roast that was served to four of us. There may be 1/2 decent slice left and then all the stuff around the bones. My thought is to boil it up like a ham bone, pull off the meat and use the broth for a base.

I figured I could get one decent sandwich out of it or 8 cups of soup. I've got a great ham and potato soup recipe that I thought I could use as a base but use the beef instead ham.

Any other ideas?

Share this post


Link to post
Share on other sites

Cube the meat add it last to:

Add 8 cups of beef stock to a stock pot along with the bones. add 1-diced onion, 4-sliced carrots, 2-cups Barley or 2-diced potatos, 1/2 c. chopped fresh parsley, 2 cloves crushed garlic, 2-tbsps. tomato paste, 2-chopped celery stalks.

Simmer for 2-3 hrs. check for taste and eat.

Share this post


Link to post
Share on other sites

Well, I took Chef's suggestion to make a beef barley soup and embellished it a little bit. I make a lot of soups in the Fall & Winter and this turned out to be one of the best batches ever. I'm usually my own worst critic (ask my wife), but I would have paid to eat this in a restaurant. Did this on Saturday morning, watching the Gopher game and looking out over the lake while doing all the cutting.

Took the onions, celery, carrots & a package of sliced mushrooms, seasoned with a little salt & pepper, then sauteed for 5 minutes in olive oil. Added the garlic and sauteed for another minute. Added 1 cup of red wine, simmered until it reduced in half, then stirred in the two tablespoons of tomato paste.

From there I added the beef broth, 1 can of chopped tomatoes, 1 cup of barley, the cubed prime rib (about 2 cups), the bones, a couple shakes of oregano and basil (didn't have fresh parsley) and simmered for 2 hours while I went and power washed the neighbor's deck. Pulled out the bones and added a small can of corn at the end.

I reduced the barley to one cup because of the other things I added in. The consistency was perfect with just enough broth at the bottom of the bowl to mop up with some fresh Italian bread from the grocery store in Garrison.

I can see where this would be great with just about whatever cut of beef is on sale (Sirloin, Chuck, ect.), or any kind of left over beef roast.

Thanks for the inspiration Chef.

Share this post


Link to post
Share on other sites

Hey, great, Leaky. It wouldn't have turned out perfect without your own "signature" additions. I think that's one of the great things about cooking--you can make your own rendition of some things and they really become yours to eat and share.

Bon Appetite!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this