Soup, Soup and More Soup

January was cold and wet this year. Just the type of weather that puts me in the mood for soup. There doesn't seem to be anything that quite takes the chill out after you have been rained on, blown on and, generally, soaked to the bone.

There's a lot of things that I like about soup. If I listed them all, I could down right bore you. However, I remember my promise to you in my first column (even if you don't). This column will never be boring.

Soup is easy (the only real work is a little chopping and cutting). Soup is economical (just use whatever is on hand in the fridge). Soup is enjoyable (while it is simmering away, you can sit with your feet up and enjoy a good book, a video on the TV, long phone call with a friend, etc.).

I'll never forget the first time I made oxtail soup for my husband (then fiancé). He just loved the stuff. He asked for seconds. He used bread to sop up the juices that remained in the bowl. Then, he asked what it was. I told him oxtail soup. He looked kind of funny and asked what I meant. You have to understand, he's a city boy (raised in Berlin and Chicago). I told him that I meant oxtails, like the back end of a cow. Well, he got a real funny look then. I didn't have to ask him if I should make this again real soon. Needless to say, it all worked out fine. We've been married for 11 years now and every now and then I slip oxtail soup into the menu. We just don't talk about what's in it any more.

Now, that I have set the mood, let's make some soup!

Oxtail Soup
Serves 8.

2 pounds beef oxtails
2 small onions
8 medium carrots
8 stalks celery
1 small turnip
1 small parsnips
1 cup cabbage
2 cloves garlic
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon marjoram
4 Japanese peppers (dried)

Make the stock:
Peel the onions and wash the carrots, celery, turnip and parsnips. Cut 1 onion, 4 carrots, 4 celery stalks, the turnip and parsnips into quarters. Crush the garlic. Place the quartered vegetables, garlic cloves and beef oxtails in a 4 and 1/2 quart heavy bottomed pot. Add water to cover ingredients plus 2 inches. Heat to a boil then reduce heat to a simmer. Simmer uncovered for 1 hour. After the first 15 minutes, remove the brown scum that may have formed on the top of the stock.

Remove oxtails and set aside to cool. Remove vegetables and herbs and discard. Strain stock through a colander lined with cheese cloth. If you are concerned about fat and cholesterol, skim fat from the top of the stock.

Make the soup:
Chop remaining vegetables into desired size and add to stock. Remove meat from the oxtails and add to stock. Add salt to taste. Bring soup to a simmer and serve.

NOTES:

If you don't like these vegetables or don't have them on hand, use something else. I sometimes add frozen mixed vegetables. If you want a heartier soup, add pearled barley or a small pasta. If you do this, be careful not to add more than 1/2 cup or the soup will get too thick.

Lentil Barley Mushroom Soup
Serves 8.

2 small onions
8 carrots
8 stalks celery
1 small turnip
1 small parsnips
1/4 small cabbage head
2 cloves garlic
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 cups lentils
1/2 cup pearled barley
10 medium mushrooms

Make the stock:
Peel the onions, wash the carrots, celery, turnip and parsnips. Quarter 1 onion, 6 carrots, 6 celery stalks, turnip, parsnips and cabbage. Crush garlic. Place vegetables and herbs in a heavy bottomed 4 and 1/2 quart pot. Add water to cover and 2 additional inches. Bring to a boil and then simmer uncovered for 1 hour. Remove vegetables and discard. Strain stock through a colander lined with cheese cloth.

Make the soup:
Cut of remaining vegetables into small slices or pieces and add to stock. Add lentils and barley. Bring to a boil and simmer until barley is tender. If soup becomes too thick, add a little water.

NOTES:

You can add other vegetables if you like. If you like tomato in your soups, add a can of tomatoes or a can of tomato/vegetable juice to the soup.