Pottage Basics - Testing

https://thewellplatedlife.net/writings/2018/1/11/pottage-and-dark-rye

This is just a guideline, our forebears just used what they had and didn't worry about exact quantities. I used dry mushrooms because I didn't have any fresh on hand. Any substantial changes I've capitalized.

1 - This worked really well. I used Italian sausage and dried morrels and pinhead oats, and it may require more grain, but I can't remember how much I put in. Next time I will try it with the full 1 cup. Also good on the second day.

2 - Still worked nicely. I don't know if I did this last time but I cooked the veg to brown them before putting them in the pottage. I'm just going to have this as a slow-cooker recipe, first, then add details at the end for stovetop. Oh, and more grain was the right move!

7oz/200g dry beans of your choice 

8 cups stock (chicken, beef, or vegetable)

1 Tbsp. vegetable or herb oil

1 cup (5oz/142g) peeled, diced carrots

1 cup (5oz/142g) peeled, diced parsnips

1 cup (5½oz/156g) diced onions

1 cup (5oz/142g) peeled, diced rutabaga or turnip

1 cup (2¾oz/78g) sliced mushrooms

1 cup (3¼oz/92g) leeks, rinsed and diced

1 cup (3½oz/92g) diced cabbage

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1 cup rolled oats, quick-cooking barley, or farro (USED PINHEAD OATS)

½ to 1 lb/227 to 454g meat, sausage, or vegetable protein of your choice

salt and pepper to taste

1. Put the broth and dry beans in the slow cooker and cook on High for 2 hours.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasional so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the stock, bay leaves, and herbs and set the cooker on Low and cook for another 2 to 4 hours. Add the meat, oats or other grain, and cook for another 30 minutes, replenishing the liquid with more stock or water as needed. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.

Yield: 3 quarts, eight 12-ounce servings.

 

1 cup (5oz/142g) (INCREASED TO 7oz/200g dry) drained, rinsed canned/cooked beans or diced green beans (DRY BEANS IF SLOW COOKING)

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Good to know: low and slow

This is a good candidate for a slow cooker meal; consider steel-cut oats in that case, because they'll hold well for a long simmer — cook on low for 4 to 6 hours. Other grains you could reach for include farro and barley. They'll hold up over the long simmering time.