Dolly Madison Bouillon Food

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DOLLY MADISON BOUILLON



Dolly Madison Bouillon image

A perfect recipe for the slow cooker/crockpot. For fullest flavor, do not peel the vegetables (all solids will be strained out, anyway). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Clear Soup

Time 6h20m

Yield 1 batch, 10-12 serving(s)

Number Of Ingredients 9

4 lbs beef, cubed
1 veal knuckle or 1 soup bone
2 turnips, diced
2 carrots, diced
1 bunch soup greens (celery, parsnip, turnip, dill, leek, and parsley)
1 dried red pepper
2 onions, chopped
2 teaspoons salt (or to taste)
6 quarts water

Steps:

  • Combine all ingredients and simmer for 6 hours.
  • Strain through a fine sieve; let stand in the refrigerator overnight.
  • Skim off all the fat.
  • Heat before serving.

Nutrition Facts : Calories 1244.6, Fat 128.8, SaturatedFat 53.5, Cholesterol 179.8, Sodium 555, Carbohydrate 4.8, Fiber 1.1, Sugar 2.4, Protein 15.5

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