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Jan 17, 2013 06:23 AM

Soup Question - need advice

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

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

      1 Reply
      1. re: Delucacheesemonger

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

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