Hi Tracy - we call it "Freezer Burn" soup since it is made out of all the interesting freezer cleanings. ;) We use the NCHFP guidelines for making and canning soups with meat. In this particular case it was a piece of london broil and some older hamburger for the beef to make stock. Cooked it on low in seasoned water in the crockpot overnight. Then it was shredded/chopped. To the meat and stock we added some frozen leftovers of lima beans, tomatoes, onions, corn, some squash, diced carrots, some peas, frozen sweet peppers, and a couple of diced potatoes. It is along the lines of the discussion here on making stock from odds and ends. We add a bit of salt, pepper, and dry italian seasonings to taste and add citric acid to each jar for additional safety. Process per the NCHFP guidelines. Dave PS: the venison chunks in beef broth can be added to stews, chili, and soups. Venison stroganoff!! And we grind up some too and add mix with hamburger for meat loaf. We tried venison spaghetti sauce one year but didn't care for it. But wife makes diced venison hash (like corned beef hash) for breakfast often with it. Dice the chunks, dice up a couple of canned potatoes, toss in some diced frozen onions and diced peppers, S&P and cook covered on low heat in a cast iron skillet for about 20 mins. Serve with a couple of poached eggs and toast. ;)

Well, till mating season is over...here's a similar one from the Washington Post. Mushroom and Barley Soup 6 to 8 servings There's absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor. Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef. 4 tablespoons butter 1 large onion, peeled and diced small 2 medium carrots, peeled and diced small 1 medium parsnip, peeled and diced small 1 1/2 teaspoons kosher salt, or to taste 1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces Freshly ground black pepper 2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme 2 quarts (8 cups) beef stock (or vegetable stock), plus additional 1/2 cup pearled barley 1/4 cup dry sherry (optional) Chopped flat-leaf parsley for garnish In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.) To serve, garnish with parsley. Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber

I don't have a "recipe" as such....but if you are willing to spend time I can tell you how. It begins with the broth... I use beef spare ribs, 2 or 3 racks and I put them into the oven with a rough cut onion and a couple of stalks of celery and a couple of carrots and roast at 375 for about an hour and a half. Then toss into a stock pot and cover the whole mess with water...add a bay leaf or 2 about 3 cloves of garlic, and about half the stems from a bunch of parsley a cup of wine...I like to use a sherry or marsala. Bring to a boil and turn down the heat and simmer, very slowly for about 6 hours, uncovered...adding only enough water to keep the bones submerged.. Cool until you can handle, remove bones and pick meat off and store separatly.....strain broth, chill and remove fat from the top. The next day return broth to pot and heat.... You should have about 6 to 8 cups. Now comes the guesstimate part... Add a couple of chopped onions, celery, about 1/2 a head sliced across the stalk, 4 to 6 carrots peeled and cut into buttons, and what is very important to me for flavor is rutabega....not a lot...just about 1/4 cup cut into small slivers, add barley...I can't get any but "rolled" like old fashioned oatmeal, so I add about a cup....if you can get real barley...add about 2/3 cup as it swells like rice....but add more if you want to.... I also add a 48 oz can of whole tomatoes which I break up with my fingers before adding, about 1/2 a pound of green beans I cut them into 1/4 inch pieces and about 1 1/2 cups frozen peas, and a like amount of corn....fresh or frozen and abhout 1/2 a cup of chopped fresh parsley leaves. Simmer about 1 1/2 hours, correct salt and pepper seasonings, it may need "brightening" so I add a little fresh lemon juice and taste....and maybe add more. When It's good....enjoy! Linda C

Joann, here is another of my favorite recipes. Vegetable Barley Soup 1/2 onion, chopped 3 carrots, diced 2 parsnips or turnips, diced 1 cup sliced green beans (I use frozen) 1/2 pound of chard or kale (I usually skip this) 2 qt hot vegetable stock or hot water 1 C whole barley, uncooked 2 tsp salt 1/8 tsp pepper 1/2 tsp marjoram 1/2 tsp thyme Cooks the onions, carrots, celery and other veggies except greens in the oil, covered, for about 10 min. Add stock and bring to a boil. Add the barley and bring to a boil again. Cover and turn down to a low simmer for 45 minutes. Add the salt & other seasonings quickly and continue cooking for another 45 minutes. Chop the chard, if using, into bite sized pieces and add during last 10 minutes. Makes 10 to 12 cups.