Today, we have two new bison soup recipes from our favorite guest chef, Pam! Pam has shared two amazing recipes that are perfect for warming up on these chilly, fall days. Read below to find out how to make bison pot pie soup and bison barley soup. Bison meat is a great ingredient for so many dishes, and Pam will convince you that bison soup is a great option!
Both recipes make use of our Buck Wild Bison premium bison ground meat and bison marrow bones.
Makes 10 Servings
2 Quarts of Beef Broth
1 Onion
2 Lb Buck Wild Bison Ground Bison Meat (Seasoned with garlic and pepper)
2 Lb Sliced Carrots
2 Onions
2 Celery Stalks
1 Cup Flour
4-5 Potatoes
Frozen Peas
1/4 Cups Pearl Barley – Uncooked
2 Tbs Butter
3 Tbs Herbes de Provence
2 Tbs Beef Bouillon
1–2 Quarts of Beef Broth – depending on how hearty you like your soup
This is a great make ahead and put in the freezer dish.
I cook in a 10 Qt Pressure Cooker that has a Slow Cook Setting
Note – Another option is to make the below but cover with mashed potatoes and bake. If you do that, reduce the broth or you will just have soupy potatoes.
Bake the Bones at 350 Degrees for ½ hour
Drain off the fat
Put the listed ingredients in Pressure Cooker for ½ hour on high
Remove Bones and allow broth to cool (The Dogs get the bones once they have cooled)
Note: I most often make this in advance – Broth freezes well if you want to double up and have some to spare. Also, I usually do the broth in advance so it can cool and I can remove the fat.
Add the Raw Barley and Broth into pot
(Reserve the extra quarts until you see how hearty the soup is)
Cook the diced Carrots and Celery with the Tbs of Butter and Herb de Provence, until tender; sprinkle the flour over the cooked veggies to make a veggie Rue (cook long enough to make sure the flour is cooked – if it is too pasty add butter to loosen up the rue) – Add to the pot when rue is cooked
Sauté onions – add to pot
Dice Potatoes – add to the pot raw
Brown 2 lbs. of Buck Wild Bison Ground Bison Meat
Drain the meat after cooked
Cover and cook in Slow Cooker for 4 hours
Add Frozen Peas
Enjoy!
Makes 10 servings
2 Quarts of Beef Broth
1 Onion
4 Bay Leaves
2 Lb Buck Wild Bison Ground Bison (Seasoned with Bicentennial Rub)
2 Lb Sliced Carrots
2 Celery Stalks
2 Lb Mushrooms
Frozen Peas
2 Cups Pearl Barley – Uncooked
2 Tbs Butter
3 Tbs Herbes de Provence
2 Tbs Beef Bouillon (I like Better than Bouillon Roasted Beef Base)
1 – 2 Quarts of Beef Broth – Depending on how hearty you like your soup
This is a great make ahead and put in the freezer dish.
I cook in a 10 Qt Pressure Cooker that has a Slow Cook Setting
Bake the Bones at 350 Degrees for ½ hour
Drain off the fat
Put the listed ingredients in Pressure Cooker for ½ hour on high
Remove Bones and allow broth to cool
Note: I most often make this in advance – Broth freezes well if you want to double up and have some to spare. Also, I usually do the broth in advance so it can cool and I can remove the fat.
Add the Barley and Beef Broth you made
(Reserve the extra quarts until you see how hearty the soup is)
Cook the diced carrots and celery with the Tbs of butter and Herb de Provence, until tender
Slice and cook the mushrooms (I like Baby Portabellas) in butter and season to task
(Truffle Salt is my seasoning of choice)
Add to the cooked veggies to the pot
Brown 2 lbs. of Buck Wild Bison Ground Bison Meat– if you don’t care the Bicentennial Rub you can use salt and pepper
Drain the meat after cooked
Cover and cook in Slow Cooker for 4 hours
Add Frozen Peas and remove the Bay Leaves
Enjoy!
