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-> Soup
Starhavah
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 Fri, Jan 14 2011, 8:41 am
I have been having a taivah for onion soup. So last night I cooked up some beef neck bones with meat on them to make a beef stock. It is grey!! I checked the meat in the stock and it cooked, I mean really cooked. there cant be any marrow left in those bones. Why did this happen? I have never made beef stock this way before. NormallyI save any gravy/drippings from a roast and start the stock that way. how do I get this to turn brown. There is no way that DD is going to eat soup this color. It smells good and rich, it just looks unappetizing. BTW, I am very sensitive to MSG so I can't add anything with MSG.
thanks for your help,
Star Havah
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MrsMortgage
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Fri, Jan 14 2011, 9:18 am
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Sautee mushrooms and add them to the stock. Let them cook in. Voilà! Brown soup!
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