Rainy Day Supper, Hamburger Soup

Yesterday was rainy, windy, and cool, a perfect day to have homemade soup. We went from days with high twenty temperatures and even two days over thirty down to eleven yesterday. Hamburger soup is something I have made for years. The first time I made it was from a cookbook recipe, it was good but I modified it the next time. The recipe reminded me of Scotch Broth which is a soup I totally enjoy, but never make. I have a love hate thing with lamb. I like eating lamb and will have it in a restaurant, cooking it is another story. The smell of lamb cooking does not have a good effect on my stomach. The effect goes just making me feel nauseous to a very bad result. So I just avoid cooking lamb. The modification I made was to make the hamburger soup taste more like Scotch Broth.

I admit I add some strange things to recipes just to get the taste profile I want. This is most likely the strangest thing to add to a soup to make it taste like Scotch Broth. To get the little funky taste of lamb broth I used anchovy paste. It was just a goofy thought the second time I made it and it worked. I buy the toothpaste tube anchovy paste but fillets will work also. Beef broth, it takes a good brand, the store brands don’t have much flavour. This is a very simple soup to make and tastes great. I judge whether something is just good or very good by how often my wife asks me to make it. Hamburger Soup she asks for often, admit I like it too (it’s not chicken).

1 pound ground beef browned well and drained for at least a half an hour. Salt and pepper it while you’re browning it.

1 large onion diced

2 ribs celery chopped

2 carrots cut in half moons

2 cloves garlic minced

3 bay leaves

1/2 teaspoon thyme

1/2 teaspoon Italian seasoning

1 and 1/2 inch anchovy paste, or 2 or 3 fillets depending on size

1 teaspoon soy sauce

2 teaspoons Worcestershire sauce

1/2 teaspoon white pepper

1 teaspoons salt

1 tablespoon butter

2 litres beef broth

3/4 cup of pearl barley

1 teaspoon Kitchen Banquet

Preheat a soup pot on medium heat with the butter. Add onion, celery, carrot, and garlic and cook for 2 minutes stirring often. Add salt, pepper, thyme, Italian seasoning, bay leaves, and anchovy paste. Cook for 1 minute stirring often. Add ground beef, beef broth, soy sauce, Worcestershire sauce, kitchen banquet and bring to a boil. Stir in the pearl barley, reduce heat to simmer, cover and cook for 1 and 1/2 hours. Serve with good buns or bread, for me it goes best with my little open faced sandwich things, post is little things that have no name.

About Graham Stewart

This is me on a bad day.
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