Kays Moose Soup

Moose Soup

This is a great one and you can make it your own. Customise it with your favorite veggies and spices. Please remember do not salt this soup until it is done and all the flavors balance. You might not even require salt.

One 2 lb moose roast or steak
1 tbsp beef base
2 gallons water
2 tbsp olive oil
1 white onion
1/8 cup minced garlic
1 tsp crushed red-chili pepper dried and crushed (you pick how hot)
1 tsp celery seed
You can add other spices if you like add bay leaf, tarragon, corriander you be the judge the above list is just my way.

Now you must bring this to a boil cover and then reduce heat to a light boil for three hours. Your level of liquid in the soup has dropped to half consentrating all of those wonderful flavors. The soup is nearing completion and we must now add the veggies we want.
First we must remove the moose meat and cut it into bite size pieces and add it back to the pot.
Try to get all the vegsgies and the meat the same size.

6 carrots peeled and chopped
5 potatoes peeled and chopped
6 small zuchinni chopped
1 yellow bell pepper minced
12 mushrooms chopped in half
1 pack celery
1 cup parsley
1 tbsp butter
salt and pepper to taste

This is wonderful the day of and better the next day. If you can manage leftovers. Some people might be tempted to thicken the broth, but the soup is so dense that it is not needed. Besides thick soups lose flavor overnight. Let completly cool before placing in the fridge.