[Liz]

Yummy——your soup recipe is a keeper. I was also inspired by the charming French painting.....and remembered I had this wonderful recipe by Julia Child who gave the world the art of French cookery. Demi-glace is a rich brown sauce in French cuisine traditionally made w/ equal parts veal stock and sauce espagnole, one of the five mother sauces of classical French cuisine; the mixture is then slowly reduced by half. Because this is a long process, Julia Child often referred to the shortened method as a “semi-demi-glace” (no espagnole sauce).

Semi-Demi-Glace
Directions: bring 2 qts homemade stock to a boil.Turn heat down to lowest setting; add 2 tbl red wine.
Simmer several hours; reduce to 1-2 cups (skim surface as it simmers). Done when coats back of spoon.

Chef: a good quality canned beef consommé can be used as a shortcut substitution.

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In a real pinch 2 tsp powdered beef base can be dissolved in 2 tbl red wine for an instant demi-glace.

[MomwithHope]

Woohoo! I will have some good ones to post tomorrow. Bedtime now and I have some early errands to run tomorrow. We pretty much live on soups in the winter.

[leaning conservative]

Great information. A keeper. Thanks.