I have yellow squash, onions, parsnips and carrots in the

[Flaxbee]

house. No bouillon at all (and I don't wanna go out to the store). I'd like to make soup or a veggie casserole. Any suggestions? I have lots of herbs in the cabinet, but keep forgetting to buy bouillon... Also have some parmesan and sharp cheddar.

Help!

[LeftyMom]

1. Those would be good roasted

I'd just drizzle them in olive oil and maybe sprinkle on a few spices and bake them.

[Call Me Wesley]

2. No need for bouillon,

just make a fond with herbs and spices, that's a s good (or better) as a bouillon.

[Flaxbee]

3. how might I go about doing that?

I like to cook, just am not terribly experienced with flavors/textures...

[Call Me Wesley]

5. Here's a basic recipe,

and I guess you want to go for vegetable broth:

http://www.wholefoodsmarket.com/recipes/cookingtips/cb_stock.html

and another:

http://www.soupsong.com/bstock.html

You just need some time.

I hope this helps.

[LaurenG]

12. Ooo great links they helped me. Thanks

:D

[FuzzySlippers]

4. I did roast carrots, onions, and parsnips the other day.

Drizzled them with olive oil and sprinkled them with seasoned salt, rosemary, thyme, and marjoram. They were yummy! I think the yellow squash would take less time, so if you're going to roast them, add that later.

[Metta]

6. Bouillon isn't necessary.

I find it too salty and full of things not found in nature. Snaps to Wesley for those stock recipes and suggestions. That's the way I'd go for soup. Mmmm, soup.

[Rabrrrrrr]

7. I'd wrap them in foie gras, then roast with a rack of veal ribs

and serve with a champagne truffle sauce and a half lobster with little bits of sevruga on it and melted plugra.

[Call Me Wesley]

8. Poor ducks/geese.

Foie gras. :cry:

[Rabrrrrrr]

10. Yeah, but it sounds goddamned good, don't it?

Come on! Admit it!!

[Call Me Wesley]

11. Haven't had it in years ...

My dad's family had deli stores on the Bahnhofstrasse in Zurich since 1875; I think I was exposed to anything, from snails to turtle soup. Have you ever had a Chataeu Margaux 1945 out of the bottle? :woohoo:

[BikeWriter]

9. I'm with you, Rabrrrrrr! I'd been thinking those veggies need meat!

[Flaxbee]

13. decided on a veggie bake/casserole...

onions, carrots and parsnips in the oven now with a ton of rosemary/thyme and then squash in a few minutes.

some chicken would have been nice to go with it, but I don't keep much meat in the house (if any) so veggies, french bread and some cheese will have to do.

[BikeWriter]

18. I agree, chicken would have been great with it,

[Texasgal]

14. Hate to ask a dumb question...

But what in the hell are parsnips?

[Akoto]

15. They are kind of like carrots.

Much bigger, and white instead of orange. :)

[Texasgal]

16. Ahhh..okay!

Thanks... never heard of them before!

[EstimatedProphet]

17. Got any chicken?

Legs, breasts, whole chicken, whatever. This ought to work.

12 cups water
1-2 lbs. chicken meat, diced-skin, but leave fat on.
Sliced squash
Diced onion
Sliced parsnip
Sliced carrot
1/2 tsp. salt
1/4 tsp pepper
1/2 tsp rosemary
1/2 tsp. thyme
1/2 tsp. cilantro
1/2 tsp oregano
1/4 tsp marjoram
1/4 tsp basil
1/4 tsp paprika

put water in a large pot, bring to boil, add chicken and vegetables and seasonings. Bring back to boil. Cover and simmer for one hour.

Soup.

[BikeWriter]

19. That's getting closer to my own Save The World Chicken Soup.

;-)

[Flaxbee]

20. I think I'll take this list with me to the store next time I go...

sounds yummy!

[EstimatedProphet]

21. BTW you inspired me to make a batch of soup

For the most part, I used this recipe, and also threw in some cloves, tarragon, bay leaves, and garlic powder-it's pretty damn good I must say!

[BikeWriter]

22. Try some Brussels Sprouts, Broccoli, and Cauliflower in it sometime...

I also add some of the Mexican corn or plain corn and green chiles.

[EstimatedProphet]

23. That does sound good.

I had broccoli in the frozen mixed veggies, and some corn, but brussels sprouts would be really good I bet!

[BikeWriter]

24. My ex F.I.L. was in his late 70s when...

he first ate my chicken soup. He called and admitted he'd eaten the three pound oleo container of soup I'd sent him, except for one bowl his wife ate. He also put away the skillet of corn bread I'd sent.
He told me he'd been surrounded by great down home Texas cooks his entire life, but mine was THE best damned chicken soup he'd ever tasted. I was grateful for the fine compliment.

[BikeWriter]

25. Uh... one question, please. Where are the Bay leaves?

My Mom used to say it's not soup, beans, or chicken and dumplings without the Bay leaves. ;-)