A very delicious soup for a cold winters day.. There is nothing better than gazing out of a window and sipping on this whilst the hail is pelting down. What more can you wish for.. You are in 7th heaven!
This soup is a very close cousin and a 2nd to my Best Cream of Chicken, Mushroom and Vegetable Soup which happens to be one of the top soups on my blog
Put your meat on, first thing – early in the morning or evening before you go to bed but know your temperature well or choose a weekend when pottering around the house to get to know your temperature – esp; if you plan to cook your meat overnight or during the day when you’re not home.
I usually keep mine at on or just past No.2 setting but make sure there is just enough water so that it doesn’t dry out and burn.
Make sure the meat has sufficient fat and is not too dry. If your meat happens to be dry, just add some extra fat to brown your meat if there is not sufficient fat once the meat has fallen off the bone.
Once you have roasted and browned your meat in its own fats, – do not be tempted to include it in your soup. Otherwise your soup will have far too much fat floating around. You must tip it out into a container and refrigerate – as your meat will have sufficient fats clinging to it as it cools – Which will give you just the right amount of fat in your soup – without making it overly fatty.
In this recipe, I have used fatty ribs
I always freeze my chilies and or jalapenos fresh in the bag as they come. They chop best this way – thrown frozen, straight into food processor or even slice far neater if you want them in thin slivers or sliced into rings which look lovely floating around in a soup or curry but it’s up to you
1.480 Mutton ribs or any other mutton stewing meat (You may even use chops)
170 g rice
60 g ginger, fresh
7 cloves garlic, fresh
3 onions, medium
314 g carrots, whole or (3 medium carrots)
2 stalks celery, with leaves
200 g green beans fresh or frozen
1 jalapeno, frozen
2 medium potatoes (optional)
2 Roma (Italian oval-shaped) tomatoes -or- 1 very large round tomato
1 bay leaf, large
1.2 ml rosemary
2.5 ml thyme
5 ml peppercorns, whole
5 ml allspice berries, whole or to taste
6 cloves or to taste
1/4 whole nutmeg, freshly grated or to taste
50 g mushrooms, fresh
salt to taste
Place meat into bottom of heavy bottomed saucepan or an electric wok which is what I always use – Makes the best slow cooker as it will brown your meat too. You’ll see what I mean later on when we get to that part
Set your dial to a low temperature. So that your meat continuously, gently bubbles away and simmers. You don’t want to cook your meat too fast, as there will be a lot of shrinkage if you do and the long, slow method of cooking will bring out the best of its flavour.
Continue simmering, adding salt to taste – until the meat falls clean off the bones.
This will take around 5 hours or if cooked very low – it can take up to 8 hours. Do not use a metal spoon. I use a plastic flexible egg lifter to gently shift the meat around without breaking it.
Top up with 1 cup water as needed, so that it does not dry out and keep an eye on it.
When bones have come clean away from meat, you may remove them and allow the water to evaporate.
Once water has evaporated, you may then gently brown your meat in its own fats. And mutton should have sufficient fats to do this.
Once your meat has browned and while it is still nice and moist. Remove it to a separate plate and set aside, covered.
Empty out all your mutton fat into a container – I use my chicken liver tubs for this and refrigerate (Will make delish roasted potatoes or you may use it in other dishes like stir-fries or for adding it to your drier cuts of meat).
Once you have removed your meat. Add sufficient water together with rice and cook until your rice is mushy soft.
To a food processor with metal blade on. Add in the following order:Chopped ginger (I usually leave my skin on for added fiber), whole garlic cloves, peeled and your peeled and roughly chopped onions. Whizz until you have a puree.
Add your ginger, garlic and onion puree to your rice. Swish out your food processor with a bit of water, adding it to your rice and cook for a further 5 minutes stirring.
Turn off your heat and with a stick or hand-held blender, puree rice mixture until you have a smooth creamy sauce.
To your food processor, add the balance of your vegetables, roughly chopped (excluding your mushrooms) and whizz until diced up as for soup mixtures.
Add the contents to your rice and swish out your food processor bowl with water, adding it back to soup. Stir to blend all ingredients through and allow to simmer.
To a coffee grinder add: your torn up bay leaf together with all your whole spices, including your rosemary and thyme but excluding your nutmeg. Grind to a powder.
Add spices to soup and stir through to blend.
Break up your mushrooms into small pieces as for soup mixture. If you have long fingernails, you can just break them up with your fingernails and add them to your soup.
Allow to simmer until all veggies and mushrooms are cooked.
Add your meat – I just cut it up into soup style cubes with kitchen scissors.
Stir through and season to taste with salt and freshly grated nutmeg.