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Soup Question - need advice

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Diane in Bexley Jan 17, 2013 06:23 AM

The butcher gave me regular beef bones, instead of the marrow bones I usually use for Beef Mushroom Barley soup. I also use some cut up chuck meat, onions, tomatoes, celery, carrots, dried and regular mushrooms and of course barley.

QUESTION - will I be OK proceeding with the regular beef bones or should I call him and get marrow bones? I start my soup by roasting the bones and meat for 45 min in hot oven. So, will the marrow be missed in the soup? Thanks!

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  1. Uncle Bob RE: Diane in Bexley Jan 17, 2013 07:09 AM

    IMO....I doubt it. ~~ You'll be the final judge however.

    1. Delucacheesemonger RE: Diane in Bexley Jan 17, 2013 07:24 AM

      Less fat and more gelatinization with the bones, would think better result in the end.

      1 Reply
      1. re: Delucacheesemonger
        g
        GilaB RE: Delucacheesemonger Jan 17, 2013 08:12 AM

        Agreed. Marrow bones have their place, but not in soup, where all the fat would just get in the way.

      2. monavano RE: Diane in Bexley Jan 17, 2013 07:45 AM

        I agree you don't need the marrow. Osso Bucco, yes, but soup? No.
        I wind up skimming the fat off the next day anyway. Bones, meat and vegs.

        1. C. Hamster RE: Diane in Bexley Jan 17, 2013 03:08 PM

          Although I agree with the other posters about the fat (and after the exhausting chicken broth emulsion discussion!!) you could always cleaver them and expose the marrow, no?

          1. t
            treb RE: Diane in Bexley Jan 17, 2013 03:52 PM

            I'd give it a try, roasting the bones will give a richer flavor.

            1. c oliver RE: Diane in Bexley Jan 17, 2013 04:43 PM

              Just the other day I had two pretty large pork shoulder bones with a fair amount of meat still attached. I made stock with the bones (maybe three hours which is shorter than I like but we were leaving town). Pulled a good bit of meat off. You could probably do something like that with your beef bones.

              1. f
                Fiona RE: Diane in Bexley Jan 17, 2013 04:52 PM

                I would roast the bones first ( think someone else suggested that) but basically I agree that you should be fine.

                1. iL Divo RE: Diane in Bexley Jan 18, 2013 09:09 PM

                  richer IMO with the marrow bones - yes.
                  will it be terrific using ones you ended up with, yep.

                  1. Mild Bill RE: Diane in Bexley Jan 18, 2013 09:38 PM

                    ----- also, the silky starch that comes off the barley kinda mimics the collagen richness of marrow and beef bones so you should be OK...

                    1 Reply
                    1. re: Mild Bill
                      iL Divo RE: Mild Bill Jan 18, 2013 09:42 PM

                      +1 MildBill

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