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Caribou Soup

Submitted by yolanda

YIELD

8 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

1

POUND CARIBOU

1

X VEGETABLE OIL
for browning meat *

8

CUPS WATER

2

EACH BAY LEAVES *

4

EACH JUNIPER BERRIES *

2

EACH CLOVES *

½

CUP WHITE WINE *

1

TABLESPOON WORCESTERSHIRE SAUCE

4

SMALL POTATOES
quartered

1

EACH CARROTS
peeled and sliced

1

EACH PARSNIPS
peeled and diced *

½

CUP TURNIP
peeled and diced *

½

CUP CABBAGE
shredded

2

EACH CELERY STALKS
chopped

2

MEDIUM BANANA PEPPERS
chopped

½

CUP GREEN PEAS

Directions

Trim the meat from the bones and cube in coarse dice.

Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours.

Remove the bones and strain the stock.

Return the broth to the pot.

In a skillet brown the meat in a little oil or bacon fat.

Add to the pot.

Add the remaining ingredients except the peas and simmer ½ hr or more.

Add the peas minutes before serving.

This soup is best re-heated the second day.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 397g (14.0 oz)

Amount per Serving

Calories 139 13% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 47mg 16%

Sodium 97mg 4%

Total Carbohydrate 5g 5%

Dietary Fiber 2g 9%

Sugars g

Protein 29g

Vitamin A 30% • Vitamin C 29%

Calcium 4% • Iron 18%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium