These hearty, filling soup recipes are simple to arrange upfront and the recipes might be doubled (or extra!) and frozen for later. Try them for these chilly early-season days.
Wild turkey soup
I all the time maintain the carcass from my wild turkey and make a roasted wild turkey broth (recipes on pg. 38, Nov.-Dec. 2021 difficulty). This soup is a traditional my grandmother and mom would make after each Thanksgiving and Christmas.
Ingredients:
Makes 4-6 servings
- 3 tbsp olive oil
- 2L wild turkey broth
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 2 rooster bouillon cubes
- 1 tbsp rooster seasoning
- 3 cups turkey meat, cooked/shredded
- 1 cup dry macaroni noodles
- Salt and pepper to style
Directions
1. Heat oil in a big pot on medium excessive. Add chopped celery, onion, carrots, and garlic and sauté for about eight minutes.
2. Pour the turkey inventory into the pot and simmer for 10 to fifteen minutes.
3. Add the bouillon cubes, rooster seasoning, turkey meat, and macaroni noodles.
4. Return to a simmer and prepare dinner for 10 minutes.
5. Remove from warmth, add to your Thermos and hit the ice!
Black bear gumbo
This spicy Creole traditional is an effective way to make use of up bear sausage. This recipe has plenty of components and takes a while to arrange however is effectively price it.
Ingredients:
Makes 6-10 servings
- 1/4 cup bear fats
- 1/2 cup all-purpose flour
- 1 cup white wine
- 1/2 cup onion, finely chopped
- 1 giant carrot, finely chopped
- 1 giant inexperienced bell pepper, finely chopped
- 1 jalapeno, seeds eliminated, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 pound bear sausage, sliced into cash
- 1.5 L water
- 3 cubes beef bouillon
- 1 can diced tomatoes, 796 mL
- 1 can tomato sauce, 796 mL
- 2 tablespoons scorching sauce
- 1 tbsp Cajun spice
- 1/2 teaspoon dried thyme
- 3 cups medium uncooked shrimp
- 1 tbsp maple syrup
- 1 cup frozen chopped okra, optionally available
Directions
1. Melt bear fats in a big, heavy pot. Whisk in flour till easy. Cook till the roux simply begins to paint. Add white wine.
2. Add onion, carrot, bell pepper, jalapeno, garlic, and bear sausage and prepare dinner for 10 minutes.
3. Add water and beef bouillon cubes and stir till cubes dissolve.
4. Mix in diced tomato and tomato sauce. Simmer for quarter-hour.
5. Add scorching sauce, Cajun spice, dried thyme, shrimp, maple syrup, and okra (if desired). Cook for one more 5 minutes. Enjoy!
Bouillabaisse
This conventional French soup is a superb approach to make use of up any random white-fleshed fish in your freezer! Perch, crappie, walleye…something goes!
Ingredients:
Makes 6-8 servings
- 1/2 cup olive oil
- 1 giant onion, chopped
- 5 garlic cloves, minced
- 1 giant can diced tomato
- 2 giant white potatoes, chopped
- 1/2 cup contemporary parsley, chopped
- 2 bay leaves
- 1/2 tsp saffron
- 2L fish or seafood broth
- 2 lb white fish fillets; diced perch, walleye, whitefish, crappie and so on.
- 2 cans complete child clams, 142g every
- 1 lb child shrimp
- Salt & pepper, to style
For crostinis
- 1 baguette, slice on an angle into 1/4 inch items
- Olive oil
- Salt & pepper
Directions
1. In a big pot, warmth olive oil and prepare dinner the onions and garlic for 5 minutes till the garlic turns into aromatic.
2. Add tomatoes and potatoes and simmer for 20 minutes.
3. Add parsley, bay leaves, saffron, and seafood broth, prepare dinner for an extra 10 minutes.
4. Mix within the fish, clams and shrimp, simmer for 5 minutes. Remove from warmth and season with salt and pepper.
5. Preheat over to 275 ̊F. Arrange baguette slices on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake for 15-20 minutes or till golden.
6. Serve. Use crostinis to take in the scrumptious bouillabaisse broth.
Andrew Rochon is OOD’s meals editor. You can comply with extra of his culinary adventures on Instagram: @wilderness_chef
Originally printed within the April 2022 difficulty of Ontario OUT of DOORS journal.