There're some old running jokes:
"I inherited this soup from my grandmere." (grandmother) & "I'll just throw another mouse in the soup."
There was an old practice of keeping a kettle of soup on for months at a time. The longer a soup had been cooking... the better and more valued it was. No recipe, of course, because it was whatever was handy... and the character would change all the time. Beef to pork to chicken to sausage to bean to beef... just more and more things added every couple days. Instead of refrigerating, you just keep it simmering 24/7.
I've never done this, but since I just got 4 gallons of my favorite soup going, I'm thinking about it. I'm constitutionally incapable of changing the recipe for the initial soup, but I'm making osso bucco later this week, and I'd love to add that (the braising liquid that I usually just sop up with bread), and sausage and greens, and roots, and onions and wine, and, and, and.
Anyone ever done this before?
I would be concerned about how mushy the leftover veggies would become. I am assuming you would need a crock pot to keep it in overnight and I would not want to sleep with a crock pot going all night. But it does sound fun.
The last few weeks have shown a terrible increase in fires in my area. I'm a bit confused as to why. It's not time yet for Christmas trees and it's not been that cold to be putting out space heaters.
Hmmm...
I hate to be the 'nay sayer' here...but what *I* would be inclined to do is simmer for a goodly LONG while (longest I have been comfortable was 24 hours)...then chill...skim fat...and freeze the remainder, in smaller containers, for the 'start' of something new.
I have often wondered how folks survived LONG ago with no refrigeration...Am thinking they drank profusely and the alcohol killed the germs???
lol
Best luck!!
michele/cat
During an exceedingly poor time in my life, I started a "perpetual" stew. I kept adding whatever vegetables, beans or meat I could fit into my budget that week. Neighbors who raised potatoes and onions would occasionally leave a sack of each on our doorstep over two difficult winters. And sometimes some green beans.
Those became the base for my stews, seasoned with wild sage, black pepper and salt. It was a base that accepted just about any addition with grace. The stewpot was busy for 2-3 months at a time.
Reminds me of the Pease porridge nursery rhyme. I've never done it. If I had an iron kettle hanging over my fireplace I might try it tho. I'm sure it gets pretty savory as time goes on.
When things got tough growing up, my Mom would make what she called "What the Hell Soup". She would go through the pantry and find stuff to add. It always turned out pretty good, but it was never simmering for months at a time....
Yes. (of course I don't do this for months).
I you're gonna use it for Osso Bucco.... let the soup reduce. Thereby it will get more concentrated in taste and body. And the liquid quantity, will lessen.
Add some wine.
Garlic
Canned diced or halved tomatoes
Should be, yummy.
Oh! And, add some caramelized onions. Caramelize it in a separate pan. Then, add this to your soup base.
Aside from that: another GOOD thing to add to soup and is very yummy... is adding Bok Choy to it. Regular or baby Bok Choy. We use that a lot here in Hawaii. Very, good. Just chop it up roughly. Because it shrinks when cooked.
Can toss it in a separate pan too, with fresh chopped garlic and EVOO Olive Oil. Eat it as is then... or throw it into your soup.
I'd hate to think of the power/gas bill.
Back before stock came in cans, my grandmother kept a stock pot going all the time.
All the bones (shrimp/lobtster shells,etc), skin and gristle would be boiled, fat removed. scum skimmed, and then veggies or peelings would be added, herbs in a muslin bag or tied bundle to make it easier to remove when finished.
Once things were boiled to the point they had no flavor left in them, the solids were removed and the stock boiled down further to concentrate the flavor (the bone marrow meant the stock would gel when chilled).
You have excellent control over salt content.
Then you can freeze the stock for use in other recipes.
Nope, I haven't.
I love the idea though. Reminds me of "Stone Stew" and Russian kettles.
After reading your post (some hours ago) I went into a soup frenzy. I did not, in fact, figure out how to make killer-perpetual-motion-soup, but I did clean the fridge and make a beef stew that is pretty good. ;-)
