There is nothing that makes me feel thriftier than making soup from scratch, homemade broth and all. Sometimes my no-recipe soups have tasted a little flat, but I think I’m finally learning.
I saved and froze the carcasses from the two ducks we roasted for Christmas dinner. They had been stuffed with sage, garlic and oranges. The morning of the day I planned to have soup for dinner, I plunked the frozen duck bones into the slow cooker, tossed in a couple carrots, and covered the whole thing with water. I cooked it on high for four hours, and on low for another four. I strained the stock into a big bowl (it came to about two quarts), and then proceeded to make this soup. When the soup was about ready, I decided we needed a little something to round out the meal, so I mixed up these cheesy scones from what I had on hand. The sour cream makes them very tender and light, and a chunk of white sharp cheddar made a nice accompaniment to the soup. A very happy experiment that I’m looking forward to repeating.
Barley in Duck Broth
2 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, sliced thinly
4 ounces white mushrooms, chopped (very finely, so they were unrecognizable to my picky eaters, but you can leave them bigger)
2 quarts duck stock (really, any rich homemade stock–chicken or beef would be fine)
1 cup barley, cooked and drained
1/2 tsp. dried thyme
1-2 Tbsp. sherry vinegar
salt and pepper to taste
Sauté the onions in olive oil over medium heat until softened. Add garlic and cook another 2 minutes. Add sliced carrots, mushrooms, and stock. Bring to a boil and then turn down heat and simmer until carrots are tender. Add thyme and barley and heat through. Taste broth, and adjust seasoning (sherry vinegar, salt and pepper).
Sour Cream Scones with Cheese
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup grated cheese (sharp cheddar works nicely)
2 Tbsp. cold butter
3/4 cup sour cream
1 beaten egg
Heat oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper. In a large bowl, whisk together flour, baking powder, baking soda and salt. Either grate cold butter into bowl, or rub it in with your fingers until there are no big lumps of butter left. Stir in grated cheese. Whisk together sour cream and egg, and then stir the mixture into the dry ingredients until moistened. Dump the mixture out onto a floured counter and gently knead and press it all together into a ball. Form into a disk about 1/2-inch thick, and cut into 8 wedges. Bake the scones for 12-15 minutes, until golden brown. Serve warm.