Dolley Madison’s Hospitable Sherry Bouillon Soup
Created by dienia b on April 12, 2024
- Servings: 20
- Prep Time: 1d
- Cook Time: 6h
- Recipe #42662
Ingredients
- 4 pounds beef chuck
- 2 pounds beef soup bone (knuckle)
- 1 tablespoon salt
- 1 tablespoon pepper
- 3 cloves
- 3 carrots, peeled
- 2 turnips, peeled
- 1 pod hot chili pepper
- 3 white pearl onions, peeled
- 1 cup parsley (1 bunch)
- 25 cups water (5 quarts)
- Garnish
- 1 cup sherry
How to Make
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Step 1: Place all ingredients whole except the sherry in a large pot and simmer for 6 hours.
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Step 2: Cool and strain. Save and use these items in other recipes.
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Step 3: Let bouillon stand overnight before skimming off the fat.
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Step 4: She would store the bouillon in a cool place (refrigerator)and heat a portion of it as needed.
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Step 5: Just before hot bouillon was served, a little sherry was added.
Nutritional Facts
- Serving Size: 1 (219.5 g)
- Calories 337.6
- Total Fat - 23.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 108.4 mg
- Sodium - 446.2 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 1.2 g
- Sugars - 1.7 g
- Protein - 26.8 g
- Calcium - 37.9 mg
- Iron - 2.9 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg