Recipe: Bone Marrow Soup

[Guest guest]

I have a recipe that I call four day soup. I take beef or deer bones and

boil them with all the vegetable scraps that were too good to throw in the

compost but not good enough for appearances of the menu item.(I save them in the

freezer.) I cook those with the bones and burdock root, astragalus root, a

touch of dried ginger root, and lots and lots of whole garlic and onions. (

Sometimes I will throw in other immune supporting or tonic herbs depending on

my current state of health.) After simmering the bones for about 36 hour I

let it cool, strain, and remove most of the fat. Any leftover meat gets

thrown back into the soup pot.

Then I use that magical stock for soup to which I add more beef or venison,

whatever veggies I have on hand and lots more garlic, onions and shitake

mushroom. During a good autumn, the woods are full of Grifola fondosa, locally

called Hen of the Woods and in Chinese medicine called, Maitake. They are

always thrown in the pot when I can find them--along with any other edible

fungus that I happen upon.

 

 

You can also use this stock for risottos, gravies, casseroles.......anything

that one would use a broth to flavor. But the creamy garlic, onion, wild

mushroom soup that I make with it is to die for.

 

I am excited that soup season is upon us,

Mary Alana

 

 

 

 

[Guest guest]

Astragalus membransaceus root is one of my all around favorite immune

supporting herbs.

The common name is milk vetch. I have not heard of the membanaceus

species being indigenous to the United States. I have only used the dried root

bought from herb sellers. I mostly make teas and tinctures but I also put the

extract into jams, jellies, fruit syrups, soups and stews.

 

HTH,

Mary Alana

 

 

 

[Guest guest]

So one of the purposes of the apple cider vinegar, I believe, is to

help leach calcium from the bones into the broth. I'm sure a couple

Tbsp could be added to any soup recipe.

 

As far as where to get astragalus... guess it depends on where you

live... I first got mine from the Wellness center at the school I

used to go to, but now that I live in a city there are a couple

options... we have a natural food store that stocks a lot of herbs.

 

I used dried roots, and I'm sure you could order it from many sites

on the web... I remember folks discussed not too long ago good online

shops.

 

Here's some more info on the herb: http://hepatitis-c.de/astragal.htm

 

-Josh

 

>Hi, a very nice recipe. but where does one get astragalus? and is it

>the root or another part? and is it fresh or dried?

[Guest guest]

You're too funny, Butch ;-) Do you feel that being a bone marrow

lover has helped keep ya healthy?

 

>I gotta say that this recipe sounds larp'in gud .. but I'm a bone marrow

>lover since I was a tadpole.

[Guest guest]

Hey Josh,

 

I gotta say that this recipe sounds larp'in gud .. but I'm a bone marrow

lover since I was a tadpole. My Mama used to flavor most vegetables

with a ham bone or back bone and such. I loved to get at any marrow

that was left in the bones.

 

Lots of history in the Old West of bone marrow keeping folks healthy in

the winter. It was called Trapper's Butter (and other names) back in

those times. When I visited Denver Chris and I went to a pretty famous

Western restaurant there (can't recall the name) and I had buffalo bone

marrow .. not soup .. just cracked bones with a spoon for scrapping out

the marrow. It was mighty fine. :-P

 

> Benefits:

> - Improves quality and longevity of life (it's also called Longevity Soup " )

> - Tonifies the Jing, kidneys, bones, and brain

> - Improves stomach function, digestion, absorption

 

Y'all keep smiling. :-) Butch http://www.AV-AT.com